Karakteristik Protein Daging Sapi Bali Dan Wagyu Setelah Direbus (THE PROTEIN CHARACTERISTICS OF BALI AND WAGYU BEEF BOILED)

Karakteristik Protein Daging Sapi Bali Dan Wagyu Setelah Direbus (THE PROTEIN CHARACTERISTICS OF BALI AND WAGYU BEEF BOILED)

The protein is one of the meat component. The exestence of the protein and amino acid willdetermine the charateristic and the quality of meat. The aim of the reseach is to know thecharacteristic of protein bands, composition and consentration of amino acid in bali and wagyubeef after boiled. This re...

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Bibliographic Details
Main Authors: Widodo Cipto Subagyo, Ni Ketut Suwiti, I Nyoman Suarsana
Format: Article
Language:Indonesian
Published: Faculty of Veterinary Medicine, University of Udayana 2015-02-01
Series:Buletin Veteriner Udayana
Subjects:
bali and wagyu beef
protein bands
amino acid
HPLC
SDS-PAGE
Online Access:https://ojs.unud.ac.id/index.php/buletinvet/article/view/19629

Internet

https://ojs.unud.ac.id/index.php/buletinvet/article/view/19629

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