Microbial and physicochemical changes during fermentation of Thai chicken sausage
A newly formulated fermented Thai chicken sausage was developed by mixing chicken meat with glutinous rice, sugar, garlic, salt, and black pepper. Glutinous rice rendered good binding of the mixed ingredients when compared to other carbohydrate sources (rice, glass noodle, rice + glass noodle, a...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2003
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8730/1/FSMB_2003_23%20IR.pdf http://psasir.upm.edu.my/id/eprint/8730/ |
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