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Sensory And Nutritive Qualities Of Pork Strips Prepared By Three Household Cooking Techniques
(IPB (Bogor Agricultural University), 1994)
The sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir-frying methods were determined. Fresh pork hams from two sources were cut into 0.5 × 2.5 × 4 cm strips having no separable ...