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Pengaruh Penambahan Rempah Jintan Putih (Cuminum cyminum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik

  • Rinata T
  • Iswendi I
  • Iryani I
  • et al.
Periodic (2023) 12(3) 50
DOI: 10.24036/periodic.v12i3.118597
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Abstract

… can improve the taste of rendang. The aim of the study was to see the level of preference for rendang which was added weight variations of cumin based on sensory parameters (color, …

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APA

Rinata, T. M., Iswendi, I., Iryani, I., & Amelia, F. (2023). Pengaruh Penambahan Rempah Jintan Putih (Cuminum cyminum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik. Periodic, 12(3), 50. https://doi.org/10.24036/periodic.v12i3.118597

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