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...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2012
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| オンライン･アクセス: | http://eprints.usm.my/46096/ |