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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81063
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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
Appears in Collections:Food Science and Technology

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