Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel
The experiment was conducted to investigate the physical and sensory quality of sheep meat sate grilled with different time and fuel. Sheep meat was seasoned with spices and then grilled with three duration time (3, 5 and 7 minutes) and two kinds of fuel (gas and charcoal). The data observed were th...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item NonPeerReviewed |
| Language: | English |
| Published: |
2014
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/139185/1/The_16th_AAAP_Jamhari%20-%209.pdf https://repository.ugm.ac.id/139185/ http://aaap2014.ugm.ac.id |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|