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Nitrite Residue and Malonaldehyde Reduction in Dendeng-Indonesian Dried Meat - Influenced by Spices, Curing Methods and Precooking Preparation

dc.contributor.authorTuti Suryati
dc.contributor.authorMade Astawan
dc.contributor.authorHanifah Nuryani Lioe
dc.contributor.authorTutik Wresdiyati
dc.contributor.authorS. Usmiati
dc.date.accessioned2016-06-17T06:35:17Z
dc.date.available2016-06-17T06:35:17Z
dc.date.issued2014-03
dc.identifier.citationMeat Science ELSEVIER; Vol.96; No.3; Maret; 2014; Hal.1403-1408id
dc.identifier.issn0309-1740
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81063
dc.language.isoidid
dc.publisherMeat Science. ELSEVIERid
dc.titleNitrite Residue and Malonaldehyde Reduction in Dendeng-Indonesian Dried Meat - Influenced by Spices, Curing Methods and Precooking Preparationid
dc.typeArticleid


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