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

DOI : 10.37385/jaets.v5i2.2770

Date : 6 June 2024


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-85196411852&origin=resultslist&sort=plf-f
Type
Journal
ISSN
27156087
Volume
5
Page
791-800