KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle linn var. Rubrum) DAN WAKTU YANG BERBEDA
The objective of the experiment was to determine the effect of coating by ginger pasta at different levels and incubation times on chemical composition and sensory quality of goat meat. The goat meat was cut to 30 g in size and coated with ginger pasta at the level of 0, 4, 8, and 12% from the weigh...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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