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    Durian Rind-Based Liquid Smoke as a Natural Preservative for Chicken Meatballs: Effect of Pyrolysis Temperature and Liquid Smoke Concentration

    Durian Rind-Based Liquid Smoke as a Natural Preservative for Chicken Meatballs: Effect of Pyrolysis Temperature and Liquid Smoke Concentration by Muhammad Faisal, Suraiya Kamaruzzaman, Ressa Fitra Adinda, Dimas Anugerah Ilahi, Taufik Hidayat, Hera Desvita

    Published 2024-06-01
    Subjects: “…Durian rind-based liquid smoke…”
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