Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef

Authors

Baiq Rani Dewi Wulandani , Bulkaini Bulkaini , Sukirno Sukirno , Djoko Kisworo , Wahid Yulianto , Haryanto Haryanto

DOI:

10.29303/jbt.v22i2.3188

Published:

2022-05-30

Issue:

Vol. 22 No. 2 (2022): April - June

Keywords:

Antioxidant activity, Lamtoro beef, Bali beef, Sausage, Meatballs

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How to Cite

Wulandani, B. R. D., Bulkaini, B. ., Sukirno, S., Kisworo, D. ., Yulianto, W. ., & Haryanto, H. (2022). Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef. Jurnal Biologi Tropis, 22(2), 574–581. https://doi.org/10.29303/jbt.v22i2.3188

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