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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2008
|
| 主題: | |
| 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!
|