Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /
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| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
2010.
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| Subjects: | |
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|---|---|---|---|
| 003 | UKM | ||
| 005 | 20111031144100.0 | ||
| 008 | 101130s2010 ie a m 000 0 eng | ||
| 020 | |c Hadiah | ||
| 039 | 9 | |a 201110311441 |b lan |c 201110281341 |d hayat |c 201110281122 |d hendon |c 201110281100 |d hendon |y 11-30-2010 |z fakrul | |
| 040 | |a UKM | ||
| 090 | |a TX546.S238 2010 tesis | ||
| 090 | |a TX546 |b .S238 2010 | ||
| 100 | 0 | |a Salma Mohamad Yusop. | |
| 245 | 1 | 0 | |a Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : |b effects on product quality and sensory attributes / |c Salma Mohamad Yusop. |
| 260 | |a 2010. | ||
| 300 | |a xiv, 218 p. : |b ill. ; |c 30 cm. | ||
| 502 | |a Thesis (Ph. D.) - The National University Of Ireland, 2010. | ||
| 504 | |a Includes bibliographical references. | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Marinades. | |
| 650 | 0 | |a Poultry processing. | |
| 650 | 0 | |a Food |x Quality. | |
| 650 | 0 | |a Food industry and trade. | |
| 907 | |a .b14850345 |b 28-05-21 |c 12-11-19 | ||
| 998 | |a t |b 11-04-10 |c m |d x |e - |f eng |g ie |h 0 | ||
| 914 | |a vtls003446464 | ||
| 990 | |a ha | ||
| 991 | |a Fakulti Sains dan Teknologi. | ||
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