ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CONVENTIONAL AND MICROWAVE PROCESSING OF SATAY KOMOH FROM MEAT OF THUNNUS SP. STORED FROZEN AT VARIOUS MEAT DONENESS
Satay as a traditional Indonesian product is still sold directly in fresh processed form and none has been sold in frozen processed form. So far, various types of satay have been found based on raw materials, processing, spices used, and region of origin. One type of traditional satay is komoh. Insp...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
iVolga Press
2024-11-01
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| Serie: | Russian Journal of Agricultural and Socio-Economic Sciences |
| Soggetti: | |
| Accesso online: | http://rjoas.com/issue-2024-11/article_13.pdf |
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