Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage

Quality characteristics of duck meat were studied through three stages. In the first stage, duck samples were treated with different number of washing cycles. In the second stage, duck meat was preserved with various types of cryoprotectant and in the final stage, duck meat was developed into surimi...

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Détails bibliographiques
Auteur principal:	Ismail, Ishamri
Format:	Thèse
Langue:	anglais
Publié:	2010
Sujets:	T1-995 Technology(General)
Accès en ligne:	http://eprints.usm.my/41865/
Abstract	Abstract here

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