Google Documents : Sensory, physicochemical and antioxidants evaluation of Kecombrang (Etlingera elatior) preservative powder with foam-mat drying method for beef meatballs products

TitleSensory, physicochemical and antioxidants evaluation of Kecombrang (Etlingera elatior) preservative powder with foam-mat drying method for beef meatballs products
Abstract
AuthorsR Naufalin, E Wuryatmo, R Wicaksono, LS El Islami
Journal NameAnimal Production 22 (3), 163-172, 2020
Publish Year2020
Citation2
Urlhttps://scholar.google.com/scholar?q=+intitle:"Sensory, physicochemical and antioxidants evaluation of Kecombrang (Etlingera elatior) preservative powder with foam-mat drying method for beef meatballs products"
AuthorDr RIFDA NAUFALIN, S.P
File4018452.pdf