The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat
The research was conducted to analyze the effects of storage time on fat content, ash content, and organoleptic mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of T0 = 0-week storage, T1 = 1-week storage...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
EDP Sciences
2024-01-01
|
Series: | BIO Web of Conferences |
Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/07/bioconf_icias2024_00037.pdf |