Effect of addition of different citrus juice on the quality of se'i made from the meat of cull Bali cows with different body condition scores by G. E. M. Malelak, I. G. N. Jelantik

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The Effect of Giving Dragon Fruit Skin Extract (Hylocereus costarisensis) on the Quality of Se'i Beef Meat by R. S. Sembong, G. E. M. Malelak, P. R. Kale

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Kualitas Daging Se’i Sapi yang Diproses Menggunakan Buah Belimbing Wuluh (Averrhoa bilimbi Linn) Kering Matahari by T. R. Zainal, P. R. Kale, G. E. M. Malelak

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ORGANOLEPTIC PROPERTIES OF BEEF SE’I GIVEN VARIOUS LIQUID SMOKE WHICH PIROLISED IN DIFFERENT TEMPERATURE by G. E.M. MALELAK, G. M. SIPAHELUT, I G. N. JELANTIK

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The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts by G. E. M. Malelak, H. J. D. Lalel, P. R. Kale, I. G. N. Jelantik

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Improving Feed Intake, Digestibility, Rumen Fermentation, and Blood Profiles in Kacang Goats through Pueraria phaseoloides Supplementation in Kume Grass Hay Diets by I. Benu, I. G. N. Jelantik, M. L. Mullik, G. E. M. Malelak, G. Oematan, M. M. Laut

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