Kualitas Organoleptik Daging Kambing Lokal dengan Lama Pelayuan dan Cara Pemasakan yang Berbeda (Sensoring Quality of Lokal Goat Meat as Influenced by Different Length of Conditioning and Types of Cooking)
The aim of this research was to study the effect of different length of conditioning time and types of cooking on sensory quality of meat from goats under traditional way of keeping in remote villages. The result of this research would lead to the ability to decide the better conditioning processes...
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| Main Authors: | , |
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| Format: | EJournal Article |
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Faculty of Animal Science, Universitas Gadjah Mada,
2012-02-22.
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| Subjects: | |
| Online Access: | Get Online |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |