Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat
Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of thi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2020-08-01
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| Series: | Buletin Peternakan |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/buletinpeternakan/article/view/36507 |