Sifat sensoris minyak atsiri daun kayu manis (cinnamomum burmaniinees ex blume)=Sensory properties of essential oil from Cinnamon leaf (Onnamomum bunnanii Nees ex Blume)
Cinnamon was mainly one of spices used to seasoning ingredient for food processing. Cinnamon was specific aromatic of spices, because from all part can be produced the essential oil, root, bark, leaf and flowers. The objective of this research was to study of the sensory properties from essential oi...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | مقال NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2004
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/19005/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1827 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Universitas Gadjah Mada |