Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat
Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of thi...
Saved in:
Main Authors: | , , |
---|---|
Andre forfattere: | |
Format: | EJournal Article |
Udgivet: |
Faculty of Animal Science, Universitas Gadjah Mada,
2020-08-31.
|
Fag: | |
Online adgang: | Get Online |
Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Internet
Get Online3rd Floor Main Library
Klassifikationsnummer: |
A1234.567 |
---|---|
Kopi 1 | Tilgængelig |