Intermediate technology for fish cracker ('keropok') production
'Keropok' production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a met...
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Wiley-Blackwell
1985
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39130/1/Intermediate%20tech%20gor%20fich%20cracker.pdf http://psasir.upm.edu.my/id/eprint/39130/ |
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my.upm.eprints.391302015-07-08T01:37:06Z http://psasir.upm.edu.my/id/eprint/39130/ Intermediate technology for fish cracker ('keropok') production Siaw, C. L. Idrus, A. Z. Yu, Swee Yean 'Keropok' production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a method that can be used to upgrade 'keropok' production. Basically it is an adaptation from sausage production technology. Products from this method were superior in terms of appearance, shape and linear expansion and were more acceptable to taste panellists. Wiley-Blackwell 1985-02 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39130/1/Intermediate%20tech%20gor%20fich%20cracker.pdf Siaw, C. L. and Idrus, A. Z. and Yu, Swee Yean (1985) Intermediate technology for fish cracker ('keropok') production. International Journal of Food Science and Technology, 20 (1). pp. 17-21. ISSN 0950-5423 10.1111/j.1365-2621.1985.tb01898.x |
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Malaysia |
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http://psasir.upm.edu.my/ |
| language |
English |
| description |
'Keropok' production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a method that can be used to upgrade 'keropok' production. Basically it is an adaptation from sausage production technology. Products from this method were superior in terms of appearance, shape and linear expansion and were more acceptable to taste panellists. |
| format |
Article |
| author |
Siaw, C. L. Idrus, A. Z. Yu, Swee Yean |
| spellingShingle |
Siaw, C. L. Idrus, A. Z. Yu, Swee Yean Intermediate technology for fish cracker ('keropok') production |
| author_facet |
Siaw, C. L. Idrus, A. Z. Yu, Swee Yean |
| author_sort |
Siaw, C. L. |
| title |
Intermediate technology for fish cracker ('keropok') production |
| title_short |
Intermediate technology for fish cracker ('keropok') production |
| title_full |
Intermediate technology for fish cracker ('keropok') production |
| title_fullStr |
Intermediate technology for fish cracker ('keropok') production |
| title_full_unstemmed |
Intermediate technology for fish cracker ('keropok') production |
| title_sort |
intermediate technology for fish cracker ('keropok') production |
| publisher |
Wiley-Blackwell |
| publishDate |
1985 |
| url |
http://psasir.upm.edu.my/id/eprint/39130/1/Intermediate%20tech%20gor%20fich%20cracker.pdf http://psasir.upm.edu.my/id/eprint/39130/ |
| _version_ |
1643832334024179712 |
| score |
13.18916 |