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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 ...
Sensory Evaluation Of Broiled And Grilled Bison Patties By Trained Panelists
(IPB (Bogor Agricultural University), 2000)
Sensory characteristics of broiled and grilled patties from grain-fed bison were evaluated by a 13-member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates ...