Pengaruh Penyimpanan dan Pemanasan Kembali terhadap Mutu Mikrobiologis Kalio dan Rendang Daging Sapi

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DC Field	Value	Language
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
Appears in Collections:	Food Science and Technology

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