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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/26765
Title: Pengaruh Penyimpanan dan Pemanasan Kembali terhadap Mutu Mikrobiologis Kalio dan Rendang Daging Sapi
Authors: Murhadi
Fardiaz, Srikandi
Laksmi, S. Sri
Satiawihardja, Budiatman
Issue Date: 1994
Publisher: IPB (Bogor Agricultural University)
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).
URI: http://repository.ipb.ac.id/handle/123456789/26765
Appears in Collections:Food Science and Technology

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