PENGARUH LAMA PEMBAKARAN DAN JENIS BAHAN BAKAR TERHADAP KUALITAS KIMIA, FISIK, SENSORIS DAN KADAR BENZO(A)PIREN SATE DAGING KAMBING
This study was conducted to determine the influence of grilling duration and fuel type on quality of chemical, physical, sensory and levels of benzo(a)pyrene of goat meat satay. as the first preparation, the meat was marinated with herbs, skewered by bamboo and grilled according to the treatments. T...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Theses and Dissertations NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/128082/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68412 |
| الوسوم: |
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| المؤسسة: | Universitas Gadjah Mada |