The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period
The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentr...
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| 主要な著者: | , , , |
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| フォーマット: | EJournal Article |
| 出版事項: |
Faculty of Animal Science, Universitas Gadjah Mada,
2018-05-31.
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| 主題: | |
| オンライン･アクセス: | Get Online |
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