Open AccessTHE EFFECT OF MARINATED TIME SPENT CINNAMON POWDER (Cinnamon burmannii) TO ORGANOLEPTIC QUALITY OF BALI BEEF
Author(s) -
BARATA Y.K.,
Ni Luh Putu Sriyani,
Ari Wibawa
Publication year - 2022
Publication title -
majalah ilmiah peternakan
Language(s) - English
Resource type - Journals
eISSN - 2656-8373
pISSN - 0853-8999
DOI - 10.24843/mip.2022.v25.i01.p10
Subject(s) - organoleptic , marination , food science , flavour , aroma , tenderness , mathematics , chemistry