Physical and Sensory Quality of Sheep Meat Sate Grilled with Different Time and Fuel

• Main Authors: Setiyono, Setiyono, Suryanto, Edi, Rusman, Rusman, Jamhari, Jamhari
• 格式: Conference or Workshop Item NonPeerReviewed
• 語言: English
• 出版: 2014
• 主題: Food technology
• 在線閱讀: 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
• 機構: Universitas Gadjah Mada

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...