PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF KENARI (Canariun indicum L.) SHELL LIQUID SMOKE-IMMERSED-BEEF ON DIFFERENT LEVEL OF DILUTION-Reference-Cited by-同舟云学术

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PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF KENARI (Canariun indicum L.) SHELL LIQUID SMOKE-IMMERSED-BEEF ON DIFFERENT LEVEL OF DILUTION

Published:2012-03-15 Issue:1 Volume:37 Page:
ISSN:2460-6278
Container-title:Journal of the Indonesian Tropical Animal Agriculture
language:
Short-container-title:J. Indonesian Trop. Anim. Agric.

Author:

Yusnaini Y.,Soeparno S.,Suryanto E.,Armunanto R.

Publisher

Institute of Research and Community Services Diponegoro University (LPPM UNDIP)

Subject

General Veterinary,Animal Science and Zoology

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke;European Food Research and Technology;2024-05-09

2. The Effects of Rice Husk Liquid Smoke in Porphyromonas gingivalis-Induced Periodontitis;European Journal of Dentistry;2021-05-26

3. The Characteristics of Volatile Compounds of Kenari (Canarium indicum L.) Shell Liquid Smoke;IOP Conference Series: Earth and Environmental Science;2021-03-01

4. The Macrophage Responses during Diabetic Oral Ulcer Healing by Liquid Coconut Shell Smoke: An Immunohistochemical Analysis;European Journal of Dentistry;2020-05-24

5. The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat;IOP Conference Series: Earth and Environmental Science;2019-04-09

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