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Evaluasi Pengunaan Garam dan Sodium Tripoliphosphat Terhadap Sifat Fisik Bakso Sapi
(Journal of the Indonesian Tropical Animal Agriculture, 2005-06)
Penelitian bertujuan untuk mengevaluasi penggunaan garam dan sodium trifosfat
SIFAT FISIK DAGING SAPI, KERBAU DAN DOMBA PADA LAMA POSTMORTEM YANG BERBEDA
(Buletin Peternakan, 2009-10)
Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. ...