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) - Wisna, Wayan Bagiasih (Jurnal Veteriner, 2016)
Abstak dapat dibaca pada Full Text Abstract can be read at Full Text
Keywords: netmeg seed; coliform bacterial; texture of beef