Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem
It is important to maintain meat characteristics after slaughtering because its relationship with preferences and economics values of meat and meat product. Salt addition is an alternative. The aim of this research was to observe influence of salt addition o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Jambi
2011-05-01
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| Series: | Jurnal Ilmiah Ilmu-Ilmu Peternakan |
| Online Access: | https://www.online-journal.unja.ac.id/jiip/article/view/577 |
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Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem
Published 2011-05-01
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