Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
Ciri-ciri kualiti dan kestabilan produk seakan sosej berasaskan ayam yang ditambah sayur-sayuran terpilih; capsicum, lobak merah, bayam, kubis ungu dan cendawan tiram telah dikaji. Pada fasa pertama, proses saringan telah dijalankan dengan menggunakan pelbagai peratusan (30%, 40%, dan 50%) sayur-say...
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Main Author: | Ahmad, Syuhairah |
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Format: | Thesis |
Language: | English |
Published: |
2016
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Subjects: | |
Online Access: | http://eprints.usm.my/32310/1/SYUHAIRAH_AHMAD_24%28NN%29.pdf http://eprints.usm.my/32310/ |
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