Kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti produk daging ayam terproses /

Kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti produk daging ayam terproses /

Saved in:

書目詳細資料
主要作者:	Nor Hidayah Ismail (Author)
格式:	Thesis 圖書
語言:	Malay
主題:	Universiti Kebangsaan Malaysia > Dissertations. Gelatin. Dissertations, Academic > Malaysia.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Penilaian kualiti gelatin daripada sisa pemprosesan ayam, kaki ayam pedaging, kaki ayam tua dan residu daging ayam nyah tulang mekanikal (RDANM) /
由: Zulfikar

Pengoptimuman parameter pengekstrakan gelatin daripada sisa daging ayam nyahtulang mekanikal dan pencirian gelatin /
由: Komate Ramaya

Pengekspresan gelatinase rekombinaan daripada lysinibacillus sp. strain G6 dan penciriannya bagi mengesan gelatin babi /
由: Rul Aisyah Mat Repin
出版: (2018)

Penerimaan produk daging ayam terproses menggunakan lemak sawit sebagai gantian haiwan /
由: Alina Abdul Rahim

Optimization of gelatin extraction from perch (latest niloticus) skin for halal industries /
由: Monsur, Hammed Ademola
出版: (2010)

Development of halal gelatin immobilized polystyre microcarriers and its performance in vero cell culture /
由: Yusilawati bt Ahmad Nor
出版: (2012)

Pemencilan, pengenalpastian dan aktiviti enzim bagi bakteria gelatinase terhadap pengesanan gelatin babi /
由: Mohd. Fadly Haji Lamri

Characterization of broiler chicken head gelatin for microcapsules using crosslinked gelatin-sago starch complex coacervates
由: Ee, Shu Chee
出版: (2022)

Improving gelatin extraction from hide using plant enzyme - assisted process
由: Ahmad, Tanbir
出版: (2018)

Determination of bovine and porcine gelatin polypeptides using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE)
由: Tukiran, Nur Azira
出版: (2012)

Kesan penambahan kitosan dalam sosej daging ayam nyahtulang mekanikal /
由: Siti Rubaini Mat
出版: (2004)

Kesan beberapa jenis tepung terhadap ciri-ciri salutan produk ayam goreng bersalut /
由: Khairunizah Hazila Khalid
出版: (2006)

Development and validation of amino acid analysis methods in gelatin and gelatin-based products using high-performance liquid chromatography
由: Mohd Ismail, Azilawati
出版: (2016)

Rheological, spectral and thermal analyses of gellan/ dextran blends as gelatin substitutes
由: Ahmad, Nurul Hawa
出版: (2014)

Kesan penambahan rumpai laut terhadap ciri-ciri fizikokimia dan aktiviti antioksidan dalam sosej ayam
由: Elisha Munsu
出版: (2019)

Extraction, characterization and pharmaceutical applications of red tilapia skin gelatin /
由: Wan Azman Wan Ismail

Effect of Selected Polysaccharides on Physical Properties of Fish Gelatin-Based Edible Film
由: Mohammad Zadeh, Elham
出版: (2011)

Kesan penambahan rumpai laut terhadap ciri-ciri fizikokimia dan aktiviti antioksi dan dalam sosej ayam
由: Elisha Munsu
出版: (2019)

Halal Authentication of Gelatin Capsules using Polymerase Chain Reaction, Fourier Transform Infrared Spectroscopy and Chemometric Methods
由: Ahlam Inayatullah

Effect of extraction methods and time on the quality of gelatin extracted from red stingray fish (Dasyatis akajei) skin / Nur Fitriah Hani Zazali.
由: Zazali, Nur Fitriah Hani
出版: (2016)

Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
由: Wan A Latiff, Wan Najma Farhaten
出版: (2016)

Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
由: Idrus Saaidy, Nur Amila Najwa
出版: (2021)

Optimization of gelatin extraction and physico-chemical characterization of gelatin extracted from skin and bone of catfish (Clarias Gariepinus) /
由: Ardekani, Venous Sanaei

The development of tilapia fish skin gelatin nanoparticles in encapsulated biopeptides for yoghurt application /
由: Akbar, Iqrah
出版: (2020)

Optimization of gelatin extraction and functional properties of gelatin products from catfish (pangasius sutchi) skin and bone /
由: Mahmoodani, Fatemeh

Kesan ekstrak tumbuhan daripada selasih, cengkih dan serai terhadap sifat antioksidatif, paut-silang dan fizikal gelatin kaki ayam /
由: Hazmi Yasin

Pengekstrakan dan pencirian gelatin dan kajian antioksida hidrolisat grlatin kulit ikan salmon (Salmo salar), kulit dan tulang ikan keli (Clarias gariepinus) /
由: See, Siau Fern

Kesan makanan ke atas pertumbuhan dan produksi ayam daging, ayam kampung dan ayam petelur /
由: Rudy Kusuma
出版: (2005)

Kesan pencampuran protein soya isolat, gelatin dan enzim transglutaminase mikrobial (MTGase) terhadap mutu sosej daging ayam nyahtulang mekanikal /
由: Ch'ng, Soo Ee

Nilai pemakanan produk daging terproses berlemak sawit /
由: Wan Rosli Wan Ishak @ Wan Ahmad
出版: (2004)

Kesan penambahan ekstrak rempah-ratus terpilih terhadap kestabilan oksidatif, ciri-ciri fiziko kimia dan penerimaan sensori bebola ayam /
由: Chan, Kim Wei
出版: (2008)

Penghasilan sosej fermentasi berasaskan daging ayam /
由: Suherman
出版: (1999)

Pemformulasian bahan salut, ciri-ciri fiziko-kimia dan penerimaan Nuget Ayam /
由: Loi, Wai Choo
出版: (1999)

Pembangunan hidrogel gelatin diperkuat selulosa nanohablur (CNC) /
由: Ooi, Shok Yin

Detection of Gelatin Origin Using Fourier Transform Infrared Spectroscopy and High Performance Liquid Chromatography
由: Rusli, Norakasha
出版: (2011)

Gelatin extraction from silver catfish Pangasius sutchi at different extraction time and evaluation of its amino acid, viscosity and molecular weight distribution / Nur Ain Hussin.
由: Hussin, Nur Ain
出版: (2013)

Gelatin extraction from silver catfish (Pangasius Sutchi) skin and determination of its functional properties / Najihah Shukor.
由: Shukor, Najihah
出版: (2013)

Pengaruh suplementasi iodin pada makanan ayam terhadap paras iodin dalam daging dan telur ayam /
由: Neni Ekowati Januariana
出版: (2003)

EXTRACTION AND CHARACTERIZATION OF GELATIN FROM FRINGESCALE SARDINELLA (Sardinella fimbriata) BONES
由: NURAINNI BINTI MOHD ARSHAD

Ciri-ciri pengelan produk ikan air tawar yang ditambah nilai /
由: Wolyna Pindi

Services hosted by the Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia with Cooperation MySyL Group