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dc.contributor.authorMinantyo, Hari
dc.contributor.authorWinarno, Prasetyon Sepsi
dc.contributor.authorHariohoedojo, Alexander
dc.date.accessioned2017-02-23T09:09:31Z
dc.date.available2017-02-23T09:09:31Z
dc.date.issued2015-08-13
dc.identifier.isbn978-602-14716-2
dc.identifier.urihttp://dspace.uc.ac.id/handle/123456789/898
dc.description.abstractMany culinary lovers are already cultivating and utilizing various ingredients to create their culinary products. There are many ingredients used as the main ingredients, as well as complementary and substitute ingredients. These ingredients are mainly made from animal and plant products. To ensure proper usage of these ingredients and to be able to compete in the upcoming ASEAN Economic Community, culinary business owners must increase the nutritional value and health aspects of their food offerings. Trainings and workshops may help culinary business owners to achieve those desired goals. These trainings will also help Indonesian government to increase the quality of life of its citizens. The nutritional value of meatball is very important, because it is one of the most popular foods in Indonesia. Meatballs are tasty, cheap and easy to find in most places in Indonesia, especially in big cities. Safe, hygienic, nutritious and healthy meatballs will contribute positively in Indonesian food market, especially to meatball lovers all over Indonesia.en_US
dc.language.isoenen_US
dc.publisherDeartment of Management Faculty of Economics and Business Diponegoro Universityen_US
dc.subjectMeatball, Food, Healthy,Nutririousen_US
dc.titleReinventing Meatball To Become Highly Nutritious Fooden_US
dc.typeOtheren_US


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