The Effect of Irradiation to Sensoric Characteristic, Physic and Microbe in Sie Balu, Acehnese Dried Meat
One of the Acehnese traditional food preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bac...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Syiah Kuala University
2017-05-01
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| Series: | International Journal of Tropical Veterinary and Biomedical Research |
| Online Access: | https://jurnal.usk.ac.id/IJTVBR/article/view/8635 |