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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2008
|
| 在线阅读: | https://ir.uitm.edu.my/id/eprint/103287/1/103287.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!