Development And Characterization Of Duck Nuggets
Establishment of standards for duck nugget processing with data proximate and physicochemical characteristics based on chicken meat has been studied. The percentage range of moisture, protein, fat, ash and carbohydrate contents of commercial chicken nuggets ranged was between 34.71-56.51%, 12.52-...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2010
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| 主題: | |
| 在線閱讀: | http://eprints.usm.my/42279/1/Ismed_Bin_Lukman24.pdf |
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