PENGARUH LAMA PERENDAMAN DENGAN MENGGUNAKAN SARI JAHE TERHADAP KUALITAS FISIK (DAYA IKAT AIR, KEEMPUKAN DAN pH ) DAGING DOMBA | Zendy

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PENGARUH LAMA PERENDAMAN DENGAN MENGGUNAKAN SARI JAHE TERHADAP KUALITAS FISIK (DAYA IKAT AIR, KEEMPUKAN DAN pH ) DAGING DOMBA

Author(s) -

Rikma Suantika,

Lilis Suryaningsih,

Jajang Gumilar

Publication year - 2018

Publication title -

jurnal ilmu ternak universitas padjadjaran

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2621-5144

pISSN - 1410-5659

DOI - 10.24198/jit.v17i2.15129

Subject(s) - food science , zoology , biology

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