Development And Characterization Of Duck Nuggets

Establishment of standards for duck nugget processing with data proximate and physicochemical characteristics based on chicken meat has been studied. The percentage range of moisture, protein, fat, ash and carbohydrate contents of commercial chicken nuggets ranged was between 34.71-56.51%, 12.52-...

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Détails bibliographiques
Auteur principal:	Lukman, Ismed
Format:	Thèse
Langue:	anglais
Publié:	2010
Sujets:	T1-995 Technology(General)
Accès en ligne:	http://eprints.usm.my/42279/
Abstract	Abstract here

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