The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/274078/1/The_16th_AAAP_The%20Effect.doc |
| _version_ | 1826049786543865856 |
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| author | Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Nugroho, R. Sasongko Adi Zulkarnain, Lucky |
| author_facet | Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Nugroho, R. Sasongko Adi Zulkarnain, Lucky |
| author_sort | Setiyono, Setiyono |
| collection | UGM |
| first_indexed | 2024-03-13T23:52:03Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:274078 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:52:03Z |
| publishDate | 2014 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2740782018-02-23T01:05:55Z https://repository.ugm.ac.id/274078/ The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Nugroho, R. Sasongko Adi Zulkarnain, Lucky Food technology 2014-11-10 Conference or Workshop Item PeerReviewed application/msword en https://repository.ugm.ac.id/274078/1/The_16th_AAAP_The%20Effect.doc Setiyono, Setiyono and Suryanto, Edi and Rusman, Rusman and Nugroho, R. Sasongko Adi and Zulkarnain, Lucky (2014) The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat. In: Sustainable Livestock Production in the Perspective of Food Security, Policy, Genetic Resources, and Climate Change, 10 - 14 November 2014, Yogyakarta, INDONESIA. (Unpublished) |
| spellingShingle | Food technology Setiyono, Setiyono Suryanto, Edi Rusman, Rusman Nugroho, R. Sasongko Adi Zulkarnain, Lucky The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat |
| title | The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat |
| title_full | The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat |
| title_fullStr | The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat |
| title_full_unstemmed | The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat |
| title_short | The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat |
| title_sort | effect of ginger zingiber officinale linn var rubrum addition and soaking time on chemical composition and total microbial of goat meat |
| topic | Food technology |
| url | https://repository.ugm.ac.id/274078/1/The_16th_AAAP_The%20Effect.doc |
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