Durian rind-based liquid smoke as a natural preservative for chicken meatballs: effect of pyrolysis temperature and liquid smoke concentration

Publication Name : Journal of Applied Engineering and Technological Science 5 (2), 791-800, 2024

Citation : 6

Date : 2024


Publication URL
https://scholar.google.com/scholar?q=+intitle:"Durian rind-based liquid smoke as a natural preservative for chicken meatballs: effect of pyrolysis temperature and liquid smoke concentration"