Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup
The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. The product was canned and retorted at 121°C in an overpressure retort to achieve commercial sterility. A three-component constrained mix...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
Universiti Kebangsaan Malaysia
2009
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| Online Access: | http://journalarticle.ukm.my/28/ http://www.ukm.my/~jsm/utama.html |
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