Dr. Dede Kardaya Internasional art KPT4
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The results indicated that addition of liquid smoke up to 1% did not affect the meat pH, water holding capacity, cooking loss, the tensile strength of meat, blood urea nitrogen,
Soil samples from each location were taken at a depth of 0-20 and 21-40 cm for soil chemical analysis pH, cation exchange capacity, organic C, total N, available P, exchangeable K, Ca,
The chemical properties analyzed and evaluated from the soil were: pH, related to soil-water 1:5 w/v by the electrometrical methods; cation exchange capacity CEC, with ammonium acetate
