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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Diterbitkan 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. Tersedia pada: <https://ojs.unud.ac.id./index.php/jvet/article/view/22948>. Tanggal Akses: 20 apr. 2025
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Kata Kunci
netmeg seed; coliform bacterial; texture of beef
Terbitan
Vol 2 No 3 (2001)
Bagian
Articles
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This work is licensed under a Creative Commons Attribution 4.0 International License