The Quality of Beef on Traditional Market in Poncokusumo Subdistricts Malang Regency
ABSTRACT The purpose of this study was to determine the physical quality of beef sold by traders fresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness compared with the literature on the quality of fresh beef eligible ....
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2014-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/196 |