Kesan Kepekatan Natrium Klorida, Kaedah Pengeringan Dan Penyimpanan Ke Atas Kualiti Dendeng Ikan Yu (Chiloscyllium sp)
Satu kajian tentang kualiti dendeng ikan yu dengan kepekatan garam yang berbeza, kaedah pengeringan yang berbeza dan tambahan agen antimikrob, di sepanjang tempoh penyimpanan telah dijalankan. Dalam pembuatan dendeng ikan yu, perbezaan kepekatan garam (1%, 2%, 3%, dan 4%) dalam campuran rempah semas...
Saved in:
Main Author: | Dewi, Ratna Sari |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2015
|
Subjects: | |
Online Access: | http://eprints.usm.my/31996/1/Ratna_Sari_Dewi.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Kesan suhu fermentasi, jenis ikan dan kepekatan garam terhadap sifat fizikokimia budu [T1-995].
by: Tan Sali, Afiza
Published: (2009) -
Kesan bahan tambah ke atas mutu dendeng daging kerbau /
by: Rozyati Tamby Hassan
Published: (2006) -
Treatment Of Leachate By
Scenedesmus Sp. Via Different Modestypes
Of Bioreactors And Its Potential
For Bioethanol Production
by: Abobaker, Mahmod Sidati Ali
Published: (2023) -
The Effect Of Chemical Treatment On
The Pulp And Paper Properties Of
Banana (Musa Sp.) Stem And Its Effect On
Blending With Secondary Fibers
by: Mahamud Pauzi, Farhana
Published: (2015) -
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
by: Lim, Siew Khim
Published: (2021)