Effect of Roasting Time In Microwave To Physical Quality Of Chicken Steak
The purpose of this research was to know effect of roasting time on chicken steak using microwave based on physical quality (pH, texture and WHC). The material of research was steak of broiler breast. The treatments of roasting time were 3 minutes (T3), 4 minutes (T4), 6 minutes (T6) and 10 minutes...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2012-03-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/189 |