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

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

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