Perubahan sifat fisik dan organoleptik daging sapi selama penyimpanan beku
The research was done to investigate the change of physical and organoleptocal characteristics of beef meat of mature male Ongole Grade (OG) during freezing at �18°C for 0 to 6 months of storage. Longissimus dorsi muscles from loin part of five mature males of OG were used in this research. The s...
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[Yogyakarta] : Universitas Gadjah Mada
2000
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