International Conference on Agricultural, Biosystems, Biotechnology & Biological Engineering
The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 2...
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| Main Author: | |
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| Format: | Monograph |
| Language: | English |
| Published: |
Pusat Pengajian Sains Perubatan
2010
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| Online Access: | http://eprints.usm.my/54413/1/PROF%20MADYA%20WAN%20ROSLI%20WAN%20ISHAK%40WAN%20AHMAD%20-%20e.pdf http://eprints.usm.my/54413/ |
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