BibTex Citation Data :

@article{JITAA7494,
    author = {N. Nurwantoro and V.P. Bintoro and A.M. Legowo and L.D. Ambara and A. Prakoso and S. Mulyani and A. Purnomoadi},
    title = {MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE},
    journal = {Journal of the Indonesian Tropical Animal Agriculture},
  volume = {36},
    number = {3},
    year = {2011},
    keywords = {beef. marination. garlic. microbiological properties. physical properties},
    abstract = {The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05) affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.},
   issn = {2460-6278},   pages = {166--170}  doi = {10.14710/jitaa.36.3.166-170},
    url = {https://ejournal.undip.ac.id/index.php/jitaa/article/view/7494}
}

Refworks Citation Data :