Open AccessEffect of aging time on changes in smoke flour compounds on meatballs and fresh meat of Bali beef
Author(s) -
Effendi Abustam,
Muhammad Irfan Said,
Muhammad Yusuf,
Hikmah M. Ali
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/247/1/012026
Subject(s) - food science , chemistry , acetic acid , smoke , aroma , preservative , organic chemistry