The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat

undefined; undefined; undefined; undefined; undefined; Baiq Rien Handayani; Cahyawan Catur Edi Margana; Kertanegara -; Asri Hidayati; Wiharyani Werdiningsih

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The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat

et al.

Jurnal Teknologi dan Industri Pangan (2015) 26(1) 17-25

DOI: 10.6066/jtip.2015.26.1.17

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Abstract

… Daging lulur luar sapi Bali yang diperoleh dari Rumah Potong Hewan banyumulek, Lombok Barat, NTB. Daging dibersihkan dari lemak yang melekat. Selanjutnya daging diiris dengan …

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APA

Rien Handayani, B. … Werdiningsih, W. (2015). The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat. Jurnal Teknologi Dan Industri Pangan, 26(1), 17–25. https://doi.org/10.6066/jtip.2015.26.1.17

The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat

Abstract

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