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Ilmu pangan / K.A. Buckle dkk.; penerjemah, Hari Purnomo, Adiono Judul asli: Food science. Pernyataan Tanggungjawab: Pengarang: Buckle, K.A. - Personal Name Edwards.
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Kenneth A. Buckle, Hari Purnomo, Adiono, Indonesia. Direktorat Jenderal Pendidikan Tinggi , International Development Program of Australian Universities and Colleges Publisher
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Bibliography . Food Chemsitry, 3rd revised ed. H.-D. Belitz, W. Grosch, P. Schieberle. Springer Berlin, Heidelberg, New York. ISBN: 3-540-40817-7. Soft Cover, 1071.
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DAFTAR PUSTAKA. Buckle, K.A, R.A Edward, G.H Fleet dan M. Wooton Ilmu Pangan. Terjemahan Hari Purnomo. Jakarta: Universitas Indonesia Press . Home
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63 Buckle KA, Edwards RA, Fleet GH, Wooton M. 1985. Ilmu Pangan. Purnomo H dan Adiono, Penerjemah; Jakarta: UI Press. Terjemahan dari: Food Science. Buckle KA, Purnomo H. 1986. Measurement of non-enzymic browning of dehydrated and intermediate moisture meat. J Sci Food Agric 37: 165 - 172. Cross HR. 1987.
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Flavour component of garlic extract. Journal Agriculture and Food Chemistry. 11:377 155 Buckle KA, Edwards RA, Fleet GH, Wooton M, 1985. Ilmu Pangan.. Ilmu Pangan. Penerjemah Purnomo dan Adiono. Universitas Islam. Jakarta. Brydson JA. 1975. Platic Materials 3rd . Newnes-Butterworths: London Colona P, Leloup V, Buleon A. 1992. Limiting.
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2 Buckle KA, Edwards RA, Fleet GH, Wooton M Ilmu Pangan. Purnomo H dan Adiono, Penerjemah; Jakarta: UI Press. Terjemahan dari: Food Science. Buckle KA, Purnomo H Measurement of non-enzymic browning of dehydrated and intermediate moisture meat. J Sci Food Agric 37: Cross HR Sensory characteristics of meat: Part 1. sensory factors and evaluation.
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Vinegar contains minimum 4,0 gr/100 mL acetic acid. There were two steps of fermentation to change pineapple to be vinegar. The first one was anaerob fermentation by Saccharomyces cerevisiae yeast. This pineapple fermentation produced 9,055 % ethanol. The second one was aerob fermentation by Acetobacter aceti bacteria.
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[15] Buckle K A, Edwards R A, Fleet G H and Wootton M 1987 Ilmu Pangan (Jakarta: Universitas Indonesia Press) Google Scholar [16] Castro I A, Motizuki M, Murai H, Chiu M C and Silva R S S F 2005 Effect of Anticaking Agent Addition and Headspace Reduction in The Powdered-Drink Mix Sensory Stability J. of Food Quality 29 203-215. Crossref; Google.
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Acknowledgement of Country. The National Library of Australia acknowledges Australia's First Nations Peoples - the First Australians - as the Traditional Owners and Custodians of this land and gives respect to the Elders - past and present - and through them to all Australian Aboriginal and Torres Strait Islander people.