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    This document contains a list of 20 references used in a paper or document on meat products such as beef, sausage, and fish balls. The references include national standards from Badan Standardisasi Nasional (BSN) on beef carcass quality and sausage, undergraduate theses on nitrite levels in sausage and biodiesel production from beef fat, a book on meat science principles, and articles on various topics including sausage, fish balls, garlic, and mushrooms. Many of the references are in Indonesian and from Indonesian universities and organizations, but some are in English from international publications.

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    Dapus 4

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    Dapus 4

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    This document contains a list of 20 references used in a paper or document on meat products such as beef, sausage, and fish balls. The references include national standards from Badan Standardisasi Nasional (BSN) on beef carcass quality and sausage, undergraduate theses on nitrite levels in sausage and biodiesel production from beef fat, a book on meat science principles, and articles on various topics including sausage, fish balls, garlic, and mushrooms. Many of the references are in Indonesian and from Indonesian universities and organizations, but some are in English from international publications.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views2 pages

    Daftar Pustaka: Publishing

    Uploaded by

    Nurul Fadhilah Abbas
    This document contains a list of 20 references used in a paper or document on meat products such as beef, sausage, and fish balls. The references include national standards from Badan Standardisasi Nasional (BSN) on beef carcass quality and sausage, undergraduate theses on nitrite levels in sausage and biodiesel production from beef fat, a book on meat science principles, and articles on various topics including sausage, fish balls, garlic, and mushrooms. Many of the references are in Indonesian and from Indonesian universities and organizations, but some are in English from international publications.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    DAFTAR PUSTAKA

    [BSN] Badan Standardisasi Nasional. 2008. SNI 3932:2008 tentang Mutu Karkas
    dan Daging Sapi. Jakarta (ID): BSN.
    Siregar N. 2013. Analisis kadar nitrit pada daging sosis dengan metode
    spektrofotometri [skripsi]. Medan (ID): Universitas Sumatera Utara.
    [BSN] Badan Standardisasi Nasional. 1995. SNI 3820:1995 tentang Sosis Daging.
    Jakarta (ID): BSN.
    [BSN] Badan Standardisasi Nasional. 1995. SNI 3717:1995 tentang Lada Putih
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    Soeparno. 1994. Ilmu dan Teknologi Daging. Yogyakarta (ID): Gadjah Mada
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    Kramlich WE. 1971. Sausage product. In: The Science of Meat and Meat
    Products. 2nd ed. San Fransisco (US): J. F. Price and B.S. Schweigert, Eds.
    W. H. Freeman and Co.
    Repository IPB. 2015. Sosis. Tekno Pangan dan Agroindustri. 1 (9): 124-127.
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    Rust RE. 1987. Sausage Product. In : The Science of Meat and Meat Product, 3rd
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    Organization of the United Nation. Canada (US): FAO/WHO
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    natrium klorida tripolipospat terhadap perbaikan mutu [disertasi]. Bogor
    (ID): Institut Pertanian Bogor.
    Sulzbacher WL. 1973. Meat emulsions. J. Sci. Food Agr. 24(5): 589-595.
    Charley H. 1982. Food Science. 2nd edition. New York (US): John Willey and
    Sons.
    Palungkun R, Budiarti A. 1992. Bawang Putih Dataran Rendah. Jakarta (ID):
    Penebar Swadaya.

    Wirakusumah ES. 2000. Buah dan Sayur untuk Terapi. Jakarta (ID): Penebar
    Swadaya.
    Farrell KT. 1990. Spices, Condiments and Seasonings. 2nd Ed. New York (US):
    Van Nostrand Reinhold.
    Ranken MD. 2000. Meat Product Technology. United Kingdom (UK): Blackwell
    Science Ltd.
    Alamsyah Y. 2005. Membuat Sendiri Frozen Food Sosis Tanpa Bahan Pengawet.
    Jakarta (ID): Gramedia Pustaka Utama.
    Djarijah NM, Djarijah AS. 2001. Budidaya Jamur Tiram Putih. Y0gyakarta (ID):
    Kanisius.
    Xiong YL, Mikel WB. 2001. Meat and Meat Products. Dalam: Hui YH, Nip WK,
    Rogers RW, Young OA. Meat Science and Applications. USA (US):
    Marcel Dekker Inc.
    Susiwi S. 2009. Penilaian Organoleptik. Bandung (ID): Universitas Pendidikan
    Indonesia.
    Wibowo S. 2001. Pembuatan Bakso Ikan dan Bakso Daging. Jakarta (ID):
    Penebar Swadaya.

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