Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger
This study was carried out to determine: the effect of two numbers of washing cycle (twice and thrice washings) and four types of washing solutions (tap water, NaCl, NaHCO3, and sodium phosphate buffer) on composition, functional properties, and microstructure of surimi-like material made from du...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2012
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| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.usm.my/46096/ |