Kesan penambahan serbuk kulit pisang terhadap kualiti sosej ayam

Kajian ini dijalankan untuk menentukan kesan penambahan serbuk kulit pisang (SKP) iaitu daripada kulit pisang saba (SKPS) dan pisang berangan (SKPB) di dalam sosej ayam. Kajian fizikokimia SKP dijalankan sebelum penambahannya ke dalam produk sosej. Sosej ditambah dengan peratusan SKP yang berbeza (m...

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Bibliographic Details
Main Author:	Hana Mohd Zaini
Format:	Thesis
Language:	English English
Published:	2020
Subjects:	QD415-436 Biochemistry TP1-1185 Chemical technology
Online Access:	https://eprints.ums.edu.my/id/eprint/42283/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/42283/2/FULLTEXT.pdf

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