Effect of Different Sources of Red Meat Used in Preparing ?Serunding Daging? (Spiced Shredded Beef) on Physicochemical Characteristics and Consumer Perception

Shahrai, N.N.1,2*, I. Dahlan, I.1 and Rohaida, A.R.1,2

1Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor.
2Livestock Production Programme, Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, 90000 Sandakan, Sabah
Malaysian J. Anim. Sci. 2021 24(2): 50-58

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