Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin

Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin

The purpose of this study was to investigate the usage of ‘Limau madu’ fruit extract on the reduction of cholesterol in prawn. ‘Limau madu’ fruit extract was diluted in the range of 100 to 14 %. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could...

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书目详细资料
主要作者:	Kamarudin, Nordiana
格式:	Thesis
语言:	English
出版:	2008
在线阅读:	https://ir.uitm.edu.my/id/eprint/103287/1/103287.pdf
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