The aim of this research was to find the sensory characteristic of gurih taste of some food models. Several steps were used to determine: (1) people perseption of gurih, (2) food ingredients which …
The aim of this research was to find the non nutrition compound of 'kerupuk jangek'. Several steps were used to determine: 1)the content of cholesterol, 2)the content of uric acid, 3)the content of…