INDUSTRI PENGOLAHAN DAGING
Rp200.000
Bab 1: Pendahuluan Industri Pengolahan Daging : Citra Nurma Yunita, S.Pt., M.Pt.
Bab 2: Karakteristik dan Komposisi Kimia Daging
Bab 3: Penanganan Pasca Panen dan Pendinginan Daging : Prof.Dr.Ir. I Ketut Budaraga.MSi
Bab 4: Teknologi Pemotongan dan Pemisahan Daging
Bab 5: Proses Pengawetan Daging : Yunus Syafie, S.Pt.,M.Sc
Bab 6: Produk Olahan Daging Tradisional dan Modern : Sri Lestari ,S.Pt.,MP
Bab 7: Bahan Tambahan dalam Pengolahan Daging
Bab 8: Mikrobiologi dan Keamanan Daging : Prof.Dr.Fatma Maruddin, S.Pt.,M.P.
Bab 9: Evaluasi Mutu Fisik, Kimia, dan Sensoris Produk Daging : Irfan Fadhlurrohman, S.Pt., M.Pt.
Bab 10: Pengemasan dan Penyimpanan Produk Daging : Sugiarto
Bab 11: Peralatan dan Teknologi Pengolahan Daging
Bab 12: Limbah Industri dan Aspek Lingkungan
Bab 13: Regulasi, Standar, dan Prospek Industri Daging : Ridwan Rizkyanto, S.TP., M.Sc
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