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Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng)

dc.contributor.authorTuti Suryati
dc.contributor.authorMade Astawan
dc.contributor.authorHanifah Nuryani Lioe
dc.contributor.authorTutik Wresdiyati
dc.date.accessioned2016-06-17T07:13:54Z
dc.date.available2016-06-17T07:13:54Z
dc.date.issued2012-08
dc.identifier.citationMedia Peternakan Fapet IPB. Vol.35; No.2; Agustus; 2012; Hal.111-116id
dc.identifier.issn0126-0472
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81068
dc.language.isoidid
dc.publisherMedia Peternakan Fapet IPBid
dc.titleCuring Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng)id
dc.typeArticleid


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