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...
Saved in:
Main Author: | ., Muthia Dewi |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2012
|
Subjects: | |
Online Access: | http://eprints.usm.my/44856/1/MUTHIA%20DEWI.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
by: Ismail, Ishamri
Published: (2010) -
Development And Characterization
Of Duck Nuggets
by: Lukman, Ismed
Published: (2010) -
Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
by: Ahmad, Syuhairah
Published: (2016) -
Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger
by: Ramadhan, Kurnia
Published: (2012) -
Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
by: Kuan, Yau Hoong
Published: (2017)