Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia

BACKGROUND AND AIM: Sui Wu’u is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container (tuku) for months. After 6 months of storage, this study examined the physicochemical, m...

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Detalles Bibliográficos
Autores principales: Rubak, Yuliana Tandi, Lalel, Herianus J. D., Sanam, Maxs Urias Ebenhaizar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420695/
https://www.ncbi.nlm.nih.gov/pubmed/37576773
http://dx.doi.org/10.14202/vetworld.2023.1165-1175

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420695/
https://www.ncbi.nlm.nih.gov/pubmed/37576773
http://dx.doi.org/10.14202/vetworld.2023.1165-1175

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