The Effect of Ginger (Zingiber officinale Linn Var. Rubrum) Addition and Soaking Time on Chemical Composition and Total Microbial of Goat Meat

Bibliographic Details
Main Authors:	Setiyono, Setiyono, Suryanto, Edi, Rusman, Rusman, Nugroho, R. Sasongko Adi, Zulkarnain, Lucky
Format:	Conference or Workshop Item
Language:	English
Published:	2014
Subjects:	Food technology
Online Access:	https://repository.ugm.ac.id/274078/1/The_16th_AAAP_The%20Effect.doc

Internet