Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli
Ascorbic acid has an important role in processed meat products particularly thus involve preservation with nitrite and nitrate. For many years it has been used to maintain the fresh color of unprocessed meat. This study was conduct to study the effect of the addition of L-ascorbic acid at 0, 100, 20...
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2002
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| 主題: | |
| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/53007/1/53007.pdf |
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