AKSEPTABILITAS DAN SIFAT DAGING ITIK AFKIR YANG DILAKUKAN CURING MENGGUNAKAN EKSTRAK KURKUMIN KUNYIT UNTUK MENGHAMBAT OKSIDASI LEMAK SELAMA PENYIMPANAN
Rejected-duck meat was obtained from old laying duck that unproductive aged 24-26 months. The purpose of this study was to determine the oxidation potential of curcumin extract and its potential in curing rejects the acceptability of duck meat and meat properties during frozen storage. The material...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2015-02-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9436 |