ANTIOXIDANT ACTIVITY, AMINO ACID PROFILE AND MICROBIAL QUALITY OF BEBONTOT, A BALINESE TRADITIONAL FERMENTED CHICKEN MEAT PRODUCTS

Aktivitas antioksidan, profil asam amino dan kualitas mikroba bebontot daging ayam petelur afkir diselidiki. Sampel disiapkan dengan menggunakan daging (ukuran 1,5×2,0 cm) dicampur dengan bumbu ketumbar, bawang putih, lengkuas, lada putih, garam, gula dan minyak kelapa, kemudian dibungkus dengan pel...

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Bibliographic Details
Main Authors:	Okarini I. A., H. Purnomo, Aulanni'am ., L. E. Radiati
Format:	Article
Language:	English
Published:	Universitas Udayana 2019-10-01
Series:	Majalah Ilmiah Peternakan
Online Access:	https://ojs.unud.ac.id/index.php/mip/article/view/57701

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