Analysis Nitrit of Sei Cow Meat in Kupang City

• Main Authors: A. Adu, Apris, Sudiana, I. Ketut, Martini, Santi
• Format: Article PeerReviewed
• Language: English; English; English
• Published: Journal of Applied Science And Research 2017
• Subjects: QD Chemistry
• Online Access: http://repository.unair.ac.id/72425/2/2%20Analysis%20Nitrit%20of%20Sei%20Cow%20Meat%20in%20Kupang%20City.pdf; http://repository.unair.ac.id/72425/3/2%20JASR-2017-5-3-239-43-49.pdf; http://repository.unair.ac.id/72425/18/2%20kuril%20-%204.pdf; http://repository.unair.ac.id/72425/; http://www.scientiaresearchlibrary.com
• Institution: Universitas Airlangga

Background: Se'i meat is one of the beef processed are made by way of smoked using wood embers of kusambi (Scheichera oleaca), se'i has been known in the city of Kupang as one of the meat food products. The processing of se'i meat require nitrite as a preservative to obtain good color...