The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat
Prif Awduron: | , , , , |
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Fformat: | Conference or Workshop Item |
Iaith: | English |
Cyhoeddwyd: |
2014
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Pynciau: | |
Mynediad Ar-lein: | https://repository.ugm.ac.id/274078/1/The_16th_AAAP_The%20Effect.doc |