ORGANOLEPTIC PROPERTIES OF BEEF SE’I GIVEN VARIOUS LIQUID SMOKE WHICH PIROLISED IN DIFFERENT TEMPERATURE
Experiment objecitve was to determine liquid smoke characteristics made from various type of woods that was pyrolysed at different temperatures and its effect on se’i organoleptic. This experiment used completely randomized design (CRD) with 10 treatments and 3 replications. The treatments consisted...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Udayana
2021-08-01
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| Series: | Majalah Ilmiah Peternakan |
| Online Access: | https://ojs.unud.ac.id/index.php/mip/article/view/80770 |