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KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF
Triumfetta, Valenzio

The aim of this research was to find out sensory quality of goat meat marinated using active carbon. The research was conducted at September 2017 in the laboratory of Animal feed and Nutrition, Agr…

Edition
-
ISBN/ISSN
-
Collation
xiii, 33 hlm.: tab.; 28 cm
Series Title
-
Call Number
T45472018
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KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBING W…
Darmawan, Arif

Goat meat from old goat has a tough characteristic it needs to be treated to improve its physical quality. The purpose of this study to determine the effect of the use of belimbing wuluh as marinat…

Edition
-
ISBN/ISSN
-
Collation
xv, 35 hlm.: Ilus., tab.; 28 cm
Series Title
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Call Number
T43612018
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KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBIN…
Mandala, Zutra

The addition ingredients in the process of marinating meat is needed to enhance consumer preferences. Additional ingredient that used is wuluh starfruit solution. The purpose of this research is to…

Edition
-
ISBN/ISSN
-
Collation
vi, 35 hlm.: Ilus., tab.; 28 cm
Series Title
-
Call Number
T45582018
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