Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef
DOI:
10.29303/jbt.v22i2.3188Published:
2022-05-30Issue:
Vol. 22 No. 2 (2022): April - JuneKeywords:
Antioxidant activity, Lamtoro beef, Bali beef, Sausage, MeatballsArticles
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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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