The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat

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...

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Bibliographic Details
Main Authors:	Sholeha Zahra Avia Cahyaning, Amertaningtyas Dedes
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

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