Stability study of meat tenderizer powder
To determine effects of anti-caking agent percentage in the base formulation, effects of types of sugar & anti-caking agent used on the base formulation with time, effect of different types of storage container.
Saved in:
Main Author: | |
---|---|
Format: | Conference or Workshop Item |
Language: | English |
Published: |
2007
|
Subjects: | |
Online Access: | http://eprints.utm.my/id/eprint/3164/1/nASSYA_mOHD_sAID.pdf http://eprints.utm.my/id/eprint/3164/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!