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...
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| 格式: | Theses and Dissertations NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| 在線閱讀: | 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 |
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