Pengaruh Konsentrasu Pala dan Lama Penyimpanan Suhu Dingin Terhadap Jumlah Bakteri Coliform dan Tekstur Daging Sapi (THE INFLUENCE OF NUTMEG CONCENTRATION AND STORAGE TIME OF CHILLING ON THE COLIFORM COUNT AND TEXTURE OF BEEF)

Wayan Bagiasih Wisna

Pengaruh Konsentrasu Pala dan Lama Penyimpanan Suhu Dingin Terhadap Jumlah Bakteri Coliform dan Tekstur Daging Sapi (THE INFLUENCE OF NUTMEG CONCENTRATION AND STORAGE TIME OF CHILLING ON THE COLIFORM COUNT AND TEXTURE OF BEEF)

Wayan Bagiasih Wisna Fakultas Kedokteran Hewan, Universitas Udayana, Bali

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Published

2016-08-04

How to Cite

WISNA, Wayan Bagiasih. Pengaruh Konsentrasu Pala dan Lama Penyimpanan Suhu Dingin Terhadap Jumlah Bakteri Coliform dan Tekstur Daging Sapi (THE INFLUENCE OF NUTMEG CONCENTRATION AND STORAGE TIME OF CHILLING ON THE COLIFORM COUNT AND TEXTURE OF BEEF). Jurnal Veteriner, [S.l.], v. 2, n. 3, p. 93-99, aug. 2016. ISSN 2477-5665. Available at: <http://ojs.unud.ac.id/index.php/jvet/article/view/22948>. Date accessed: 12 aug. 2025.

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Issue

Vol 2 No 3 (2001)

Section

Articles

Keywords

netmeg seed; coliform bacterial; texture of beef

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