The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan
Four formulations of beef balls were studied by varying the salt concentration from 1.5% to 3%. The following evaluations were performed on the beef ball. Texture Profile Analysis, color and sensory analysis. Texture parameters analyzed were cutting strength, firmness and springiness. Beef ball with...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2003
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| Online Access: | https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf |
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