The Effect of Substitution of Brown Sugar with Honey on Making Beef Jerky
Maria Apriliana Ade Karlina, Awwaly, Khothibul Umam Al, Agus Susilo, Khothibul Umam Al Awwaly & Karlina, Maria Apriliana Ade · Asian Food Science Journal · 2022
This research aimed to evaluate the possibility of using honey as a substitute ingredient in beef jerky in terms of pH, water activity, moisture content, protein content, and fat content. This research was conducted from January to March 2022 at the Animal Products Technology Lab...
Open access
Research Article
10.9734/afsj/2022/v21i930458