Add to ORKG-Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentration and Storage Time
This present work investigated physical change and storability of buffalo meatball after treated wit...
The objective of the research was to know the optimal length time of Bali beef aging in order to pro...
Post harvest quality of cow meat and in storage may changes as consequence of biochemistry and micro...
-Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentrations and St...
-Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentration and Sto...
The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) ...
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 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...
ABSTRACT. This research was conducted in September s.d October 2013 . Housed in Laboratory Animal Pr...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
The objective of the experiment study was to determine the effect of canary shell liquid smoke on th...
The purpose of this research was to determine some quality characteristics of beef tongues processed...
The purpose of this study was to determine the physical, chemical and microbiological quality of Bal...
This present work investigated physical change and storability of buffalo meatball after treated wit...
The objective of the research was to know the optimal length time of Bali beef aging in order to pro...
Post harvest quality of cow meat and in storage may changes as consequence of biochemistry and micro...
-Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentrations and St...
-Quality of Bali Beef and Broiler after Immersion in Liquid Smoke on Different Concentration and Sto...
The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) ...
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 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...
ABSTRACT. This research was conducted in September s.d October 2013 . Housed in Laboratory Animal Pr...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
The objective of the experiment study was to determine the effect of canary shell liquid smoke on th...
The purpose of this research was to determine some quality characteristics of beef tongues processed...
The purpose of this study was to determine the physical, chemical and microbiological quality of Bal...
This present work investigated physical change and storability of buffalo meatball after treated wit...
The objective of the research was to know the optimal length time of Bali beef aging in order to pro...
Post harvest quality of cow meat and in storage may changes as consequence of biochemistry and micro...