Ditemukan 1 dokumen yang sesuai dengan query
Tjahjadi Purwoko, author
Thesis Supervisors: Dr. Suyanto Pawiroharsono; Prof. Dr. Indrawati Gandjar
SUMMARY
Food deterioration is often due to lipid oxidation, excluding bacterial and
enzymatic spoilage. The end-products of lipid oxidation, such as aldehydes,
ketones, and alcohols are responsible for unacceptable off-tiavors and off-
odors in food. Lipid oxidation can be inhibited by antioxidants.
Soybean tempe is the most...
Universitas Indonesia, 2001
T5748
UI - Tesis (Membership) Universitas Indonesia Library
