Kesan Kepekatan Natrium Klorida, Kaedah Pengeringan Dan Penyimpanan Ke Atas Kualiti Dendeng Ikan Yu (Chiloscyllium sp)

Satu kajian tentang kualiti dendeng ikan yu dengan kepekatan garam yang berbeza, kaedah pengeringan yang berbeza dan tambahan agen antimikrob, di sepanjang tempoh penyimpanan telah dijalankan. Dalam pembuatan dendeng ikan yu, perbezaan kepekatan garam (1%, 2%, 3%, dan 4%) dalam campuran rempah semas...

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Bibliographic Details
Main Author:	Dewi, Ratna Sari
Format:	Thesis
Language:	English
Published:	2015
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/31996/
Abstract	Abstract here

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