Kandungan Mikrob Daging Kelelawar yang Diolah sebagai Bahan Pangan Tradisional MICROBIAL CONTENT IN THE PROCESSED MEAT BATS AS TRADITIONAL FOOD

Kandungan Mikrob Daging Kelelawar yang Diolah sebagai Bahan Pangan Tradisional MICROBIAL CONTENT IN THE PROCESSED MEAT BATS AS TRADITIONAL FOOD

This study was designed to assess the microbial characteristics of bats meat which were cooked askari and rica-rica, and were stored up to 14 days.The study was divided into two stages, the first stage usedthree types of bat meat that were cooked as rica-rica and kari 14 days after being stored in t...

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Bibliographic Details
Main Authors: Tiltje Andretha Ransaleleh, Rarah Ratih Adjie Maheswari, Purwantiningsih Sugita, Wasmen Manalu
Format: Article
Language:English
Published: Universitas Udayana 2013-11-01
Series:Jurnal Veteriner
Subjects:
bat meat, kari, rica-rica, microbial count
Online Access:http://ojs.unud.ac.id/index.php/jvet/article/view/7265

Internet

http://ojs.unud.ac.id/index.php/jvet/article/view/7265

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