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)

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Published Aug 4, 2016

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Wayan Bagiasih Wisna
Fakultas Kedokteran Hewan, Universitas Udayana, Bali

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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: <https://ojs.unud.ac.id/index.php/jvet/article/view/22948>. Date accessed: 21 nov. 2024.
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Keywords
netmeg seed; coliform bacterial; texture of beef
Issue
Vol 2 No 3 (2001)
Section
Articles
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