Pengaruh Penyimpanan dan Pemanasan Kembali terhadap Mutu Mikrobiologis Kalio dan Rendang Daging Sapi
| dc.contributor.author | Murhadi | |
| dc.contributor.author | Fardiaz, Srikandi | |
| dc.contributor.author | Laksmi, S. Sri | |
| dc.contributor.author | Satiawihardja, Budiatman | |
| dc.date.accessioned | 2010-06-03T02:02:38Z | |
| dc.date.available | 2010-06-03T02:02:38Z | |
| dc.date.issued | 1994 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/26765 | |
| dc.description.abstract | This investigation was carried out to study microbiological quality in spicy beef (lralio and rendang) during storage. Total counts of "lralio" and "rendant' increased after 1 to 3 days of storage at room temperature (25-30'C). | id |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.title | Pengaruh Penyimpanan dan Pemanasan Kembali terhadap Mutu Mikrobiologis Kalio dan Rendang Daging Sapi | id |
