Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat
The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian...
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| Main Authors: | , , , |
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| Format: | EJournal Article |
| Published: |
Faculty of Animal Science, Universitas Gadjah Mada,
2020-05-31.
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| Online Access: | Get Online |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |