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Pengaruh pencucian daging dan penambahan otak sapi terhadap kandungan nutrisi dan palatabilitas pasta daging sapi
(IPB (Bogor Agricultural University), 2006)
Leaching and adding of cow brain were tried on this research to improving quality of beef paste. Leaching wdd increase myofibrillar proteins c o ~ l r a t i o nan d adding of cow brain could improve textme of beef paste. ...