Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product

Ciri-ciri kualiti dan kestabilan produk seakan sosej berasaskan ayam yang ditambah sayur-sayuran terpilih; capsicum, lobak merah, bayam, kubis ungu dan cendawan tiram telah dikaji. Pada fasa pertama, proses saringan telah dijalankan dengan menggunakan pelbagai peratusan (30%, 40%, dan 50%) sayur-say...

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Bibliographic Details
Main Author:	Ahmad, Syuhairah
Format:	Thesis
Language:	English
Published:	2016
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/32310/
Abstract	Abstract here

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