Kesan pencampuran protein soya isolat, gelatin dan enzim transglutaminase mikrobial (MTGase) terhadap mutu sosej daging ayam nyahtulang mekanikal /

Kesan pencampuran protein soya isolat, gelatin dan enzim transglutaminase mikrobial (MTGase) terhadap mutu sosej daging ayam nyahtulang mekanikal /

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书目详细资料
主要作者:	Ch'ng, Soo Ee (Author)
格式:	Thesis 图书
语言:	Malay
主题:	Universiti Kebangsaan Malaysia > Dissertations. Dissertations, Academic > Malaysia. Food > Composition. Poultry > Processing. Food > Protein content.
标签:	添加标签没有标签, 成为第一个标记此记录!

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