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...

書目詳細資料
主要作者:	Hana Mohd Zaini
格式:	Thesis
語言:	英语英语
出版:	2020
主題:	QD415-436 Biochemistry TP1-1185 Chemical technology
在線閱讀:	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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