Quality And Stability Of Duck Sausages

A study on quality physicochemical, textural, sensory attributes and stability of duck sausage has been conducted with respect to the following these objectives: 1) to study the effects of different flours (tapioca, wheat, sago and potato) on duck sausage quality; 2) to evaluate the effects of combi...

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Bibliographic Details
Main Author: ., Muthia Dewi
Format: Thesis
Language:English
Published: 2012
Subjects:
Online Access:http://eprints.usm.my/44856/1/MUTHIA%20DEWI.pdf
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