Optimising the tenderisation and saturated fat reduction in beef by ginger extract using response surface method / Assoc. Prof. Dr. Zainal Samicho, Assoc. Prof. Dr. Norashikin Saim and Dr. Azami Zaharim
The purpose of this study was to investigate the usage of ginger ("Halia Putih": Zingiber officinale Rose, var Officinale and "Halia Bara": Zingiber officinale Rose, var Rhubrum Thailade) on the tenderisation and saturated fat reduction of beef. Ginger extracts were diluted in th...
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| Main Authors: | , , |
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| Format: | Research Reports |
| Language: | en |
| Published: |
2006
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/48706/1/48706.pdf https://ir.uitm.edu.my/id/eprint/48706/ |
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