Open AccessORGANOLEPTIC QUALITY OF LANDRACE PORK PRESERVED BY TRADITIONAL PRESERVATION METHOD (SUI WU’U) FROM EAST NUSA TENGGARA
Author(s) -
F. M. D. NAJU,
I. N. S. MIWADA,
S. A. Lindawati
Publication year - 2022
Publication title -
majalah ilmiah peternakan
Language(s) - English
Resource type - Journals
eISSN - 2656-8373
pISSN - 0853-8999
DOI - 10.24843/mip.2022.v25.i01.p08
Subject(s) - organoleptic , aroma , flavour , food science , mathematics , significant difference , biology , statistics