The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period

The Physicochemical and Microbiological Qualities of Pegagan Duck Meat Preserved with Different Concentrations of Liquid Smoke and Storage Period

The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 factorial pattern. The first factor was the concentr...

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Bibliographic Details
Main Authors: Fitra Yosi, Dyah Wahyuni, Meisji Liana Sari, Sofia Sandi
Format: Article
Language:English
Published: Universitas Gadjah Mada 2018-05-01
Series:Buletin Peternakan
Subjects:
liquid smoke
microbiology
pegagan duck’s meat
physicochemistry
preservation
Online Access:https://jurnal.ugm.ac.id/buletinpeternakan/article/view/30385

Internet

https://jurnal.ugm.ac.id/buletinpeternakan/article/view/30385

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