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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Bibliographic Details
Main Author:	Ismail, Ishamri
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/41865/
Abstract	Abstract here

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