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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書目詳細資料
主要作者:	Mahmud @ Ab. Rashid, Nor Khaizura
格式:	Thesis
語言:	English English
出版:	2008
主題:	Fishery products - Microbiology - Malaysia.
在線閱讀:	http://psasir.upm.edu.my/id/eprint/5336/1/FSTM_2008_3.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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