The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
The properties of microwave oven, convection oven and grill on the quality cooked beef were ascertained. The effect of different methods were determined in terms of physical and chemical analysis, microbiological test and sensory evaluation. The formulations of roasted beef meat were prepared using...
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| Format: | Thesis |
| Language: | English |
| Published: |
2002
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/52984/1/52984.pdf |
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