MARINATION TIME AND CONCENTRATION OF GALANGAL (Languatis galanga) IN MAINTAIN THE QUALITY OF PHYSICAL AND CHEMISTRY CHICKEN MEAT
ABSTRACT Chicken meat is a food that is easily damaged, so preservation was required to maintain the quality of the meat both physically, chemically, and microbiologically. One way is to use galangal, which contains phenols, flavonoids, and terpenoid compounds, which reduce microbial activity and...
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2024-07-01
|
| Col·lecció: | Jurnal Pangan dan Agroindustri |
| Matèries: | |
| Accés en línia: | https://jpa.ub.ac.id/index.php/jpa/article/view/1104 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|