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This research aims to look at the qualitative characteristics of the Bali beef and broiler after soaking liquid smoke prior to aging at a temperature of 2-50 C for 4 weeks. This research uses beef Bali males aged 3 years of the muscle Longissimus dor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::331f7df5da1b3e15334d1d9e49d4fca8
http://repository.unhas.ac.id/handle/123456789/11397
http://repository.unhas.ac.id/handle/123456789/11397
