The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat

Study of the potential of kenari (Canarium indicum L.) shell as a raw material in liquid smoke production to increase the sensory quality of the cooked smoke-meat has been done. To achieve this study, a heating method using electric and gas ovens on the properties of the cooked smoke-meat have been...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2019-04, Vol.247 (1), p.12023
Hauptverfasser:	Yusnaini, Suryanto, Edi
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Aroma Color Flavor Flavors Heating Meat Ovens Sensory evaluation Sensory properties Smoke
Online-Zugang:	Volltext
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