A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware

Publication Name : IOP Conference Series: Earth and Environmental Science

DOI : 10.1088/1755-1315/425/1/012024

Date : 8 February 2020


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-85079880087&origin=resultslist&sort=plf-f
Type
Conference Proceedin
ISSN
17551307
Volume
425
Page