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Found 1 from your keywords: author=Triumfetta, Valenzio

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KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF

The aim of this research was to find out sensory quality of goat meat marinated using active carbon. The research was conducted at September 2017 in the laboratory of Animal feed and Nutrition, Agriculture Faculty, Sriwijaya University. The design used in this researchwas completely randomized design (CRD) which consistdof 4 treatments and 20 of panelist test with quisioner. The treatments cons…

Edition: -
ISBN/ISSN: -
Collation: xiii, 33 hlm.: tab.; 28 cm
Series Title: -
Call Number: T45472018

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