Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage

Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage

Keropok lekor is an important fish product in Malaysia. The customers’ demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological and chemical quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cool...

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书目详细资料
主要作者:	Mahmud @ Ab. Rashid, Nor Khaizura
格式:	Thesis
语言:	English English
出版:	2008
主题:	Fishery products - Microbiology - Malaysia.
在线阅读:	http://psasir.upm.edu.my/id/eprint/5336/1/FSTM_2008_3.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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