Sifat Kimia dan Jumlah Bakteri Otot Infraspinatus, Longissimus dorsi, dan Semitendinosus pada Lama Pelayuan yang Berbeda

  • S Candradewi Jurusan Peternakan, Fakultas Peternakan Universitas Wangsa Manggala, Yogyakarta
  • R Priyanto Jurusan Ilmu Produksi Ternak, Fakultas Peternakan, IPB
Keywords: aging, beef carcass, chemical characteristic, bacterial count

Abstract

Sifat kimia dan jumlah bakteri otot Infraspinatus, Longissimus dorsi,dan Semitendinosus pada lama pelayuan yang berbeda

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Published
2016-05-11
Issue
Vol. 23 No. 3 (2000): Media Peternakan
Section
Articles

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