The Quality of Beef at Traditional Market in Poncokusumo Subdistricts Malang Regency
The purposes of this study were to determine the physical quality of beef sold by traders fresh beef such as water content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness. The research material was five samples of fresh beef sold to traders in tradition...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2014-10-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/201 |