The ratio of tuna white meat surimi and red meat surimi in the making of fish burger based on the preference level
ABSTRACT This research aims to determine the ratio percentage of white meat surimi and red meat surimi of tuna in ...
Tag: preference level
The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage
ABSTRACT The purpose of this research to determine the most preferred amount of mocaf flour addition to gray eel catfish ...
Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice cream’s preferences level
ABSTRACT This research aims to determine the concentration of the use of nilem skin gelatin in order to obtain the ...
The effect of Osteochilus hasselti (Valenciennes, 1842) bone gelatin addition toward jelly candy’s preferences level
ABSTRACT The purpose of this research is to determine the concentration of gelatin of nilem fish bone from the panelists. The method used in the research was an ...
The Effect of Red Tilapia Bone Gelatin Powder Addition On Preference Level of Panna Cotta
ABSTRACT The purpose of this research was to determine the addition of red tilapia bone gelatin powder to produce the ...
World Scientific News (WSN) is an open-access fully peer-reviewed scholarly journal. The monthly – interdisciplinary journal is directed in the first place to scientists who want to publish their findings, insights, observations, conclusions, etc.
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