Add to ORKG-The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef and Buffalo Meatball
The objective of the experiment study was to determine the effect of canary shell liquid smoke on th...
This study aimed to determine the effect of storage duration and level of liquid smoke on quality of...
This study was carried out to assess the effects of alternative smoking fuel on the eating qualities...
-The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef...
-The influence of the types of smoke powder and storage duration on sensory quality of Balinese beef...
-The influence of the types of smoke powder and storage duration on sensory quality of Balinese beef...
-The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef...
-Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentration and Sto...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
This present work investigated physical change and storability of buffalo meatball after treated wit...
AbstractBeef meatballs lots sold in the market with additional preservatives that are not recommende...
The aim of this study was to improve the durability and quality of Bali beef (Longissimus dorsi) and...
An experiment was carried out to study the effect of liquid smoke levels in feed block supplement on...
The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) ...
Tsire is a popular Nigerian stick meat commonly produced by grilling of sliced and spiced beef meat ...
The objective of the experiment study was to determine the effect of canary shell liquid smoke on th...
This study aimed to determine the effect of storage duration and level of liquid smoke on quality of...
This study was carried out to assess the effects of alternative smoking fuel on the eating qualities...
-The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef...
-The influence of the types of smoke powder and storage duration on sensory quality of Balinese beef...
-The influence of the types of smoke powder and storage duration on sensory quality of Balinese beef...
-The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef...
-Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentration and Sto...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
This present work investigated physical change and storability of buffalo meatball after treated wit...
AbstractBeef meatballs lots sold in the market with additional preservatives that are not recommende...
The aim of this study was to improve the durability and quality of Bali beef (Longissimus dorsi) and...
An experiment was carried out to study the effect of liquid smoke levels in feed block supplement on...
The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) ...
Tsire is a popular Nigerian stick meat commonly produced by grilling of sliced and spiced beef meat ...
The objective of the experiment study was to determine the effect of canary shell liquid smoke on th...
This study aimed to determine the effect of storage duration and level of liquid smoke on quality of...
This study was carried out to assess the effects of alternative smoking fuel on the eating qualities...