Quality Characteristics of Spent Duck Sausages Containing Surimi Like Material Substitution During Refrigerated Storage

QR Code

Quality Characteristics of Spent Duck Sausages Containing Surimi Like Material Substitution During Refrigerated Storage

Bibliographic Details
Format:	Restricted Document

Similar Items

Quality Characteristics Of Duck Surimi-Like Material Using Acid And Alkaline Solubilization Methods
by: Tina, Nurkhoeriyati
Published: (2012)

Quality And Stability Of Duck Sausages
by: ., Muthia Dewi
Published: (2012)

Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
by: Ismail, Ishamri
Published: (2010)

Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger
by: Ramadhan, Kurnia
Published: (2012)

Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami)
by: Babji, Abdul Salam, et al.
Published: (1994)

Improving the texture of sardine surimi using duck feet gelatin

Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
by: Santana, Palestina
Published: (2013)

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
by: Muzamil, Muhamad Zarulakmam, et al.
Published: (2021)

Effect of frozen storage on the characteristics of a developed and commercial fish sausages
by: Al-Bulushi, I., et al.
Published: (2013)

Effect Of Various Acid Pretreatment On Physicochemical Properties And Sensory Profile Of Duck Feet Gelatine And Application In Surimi
by: Nik Muhammad@Mohd, Nik Aisyah
Published: (2015)

Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
by: Ahmad, Syuhairah
Published: (2016)

Effect of washing on the storage stability of Selaroides leptolepsis and Aristichthys nobilis surimi
by: Siah, Watt Moey, et al.
Published: (1998)

Microbial and physicochemical changes during fermentation of Thai chicken sausage
by: Vanichpun, Apinya
Published: (2003)

Changes in nitrate and nitrite levels of blanched amaranthus during refrigeration storage
by: Chew SC,, et al.
Published: (2011)

Changes in nitrate and nitrite levels of blanched amaranthus during refrigeration storage.
by: Chew, S. C., et al.
Published: (2011)

Prevalence of motile Aeromonads in chicken meat and their growth during refrigeration storage
by: Abdul Aziz, Saleha, et al.
Published: (2003)

Cryoprotective Effect Oflow Sweetness Sugar On Physicochemical Properties Of Threadfin Bream (Nemipterus Spp.) Surimi During Frozen Storage
by: Nopianti, Rodiana
Published: (2011)

Perkembangan Terbaru Teknologi Surimi.
by: Tina Nurkhoeriyati, Tina Nurkhoeriyati, et al.
Published: (2010)

Quality characteristics of biodegradable film prepared from duck feet gelatin

Occurrence of Campylobacter and Salmonella spp. in ducks and duck eggs
by: Sarif, Nor Faiza, et al.
Published: (2012)

Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
by: Abdulhameed, Asmaa A., et al.
Published: (2016)

Occurrence of Campylobacter and Salmonella in ducks and duck eggs in Selangor, Malaysia
by: Sarif, Nor Faiza, et al.
Published: (2013)

Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
by: Mahmud @ Ab. Rashid, Nor Khaizura, et al.
Published: (2009)

Utilization of Decapterus russelli in fish cakes and surimi
by: Yu, Swee Yean
Published: (1993)

Review of materials for adsorption refrigeration technology
by: Alghoul, Mohammad Ahmed, et al.
Published: (2007)

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage
by: Feng, T., et al.
Published: (2013)

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
by: Nordin, Nur Liyana, et al.
Published: (2019)

Wild Ducks, Cambridge
by: Kinsella, John
Published: (2012)

Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation
by: Seighalani, Fariba Zad Bagher, et al.
Published: (2017)

Sex-specific dive characteristics in a sexually size dimorphic duck
by: Osterrieder, Sylvia, et al.
Published: (2014)

Effect of some biopolymers on the rheological behavior of surimi gel
by: Sarker, Md. Zaidul Islam, et al.
Published: (2012)

Effect of some biopolymers on the rheological behavior of surimi gel
by: Sarker, Md. Zaidul Islam, et al.
Published: (2012)

Fractionation Of Proteins In Surimi Wastewater Using Membrane Filtration
by: Tacharatanamanee, Raweewan, et al.
Published: (2004)

Growth performance and feed utilization of tilapia (Oreochromis niloticus) fed with diets containing animal protein source from expired sausage
by: Fitriadi, Ren, et al.
Published: (2022)

Properties of high strength concrete containing spent garnet as sand
by: Budiea, Ahmed Mokhtar Albshir, et al.
Published: (2023)

The quality of surimi made from Threadfin bream stored on ice for different periods
by: Yu, Swee Yean
Published: (1993)

Development And Characterization Of Duck Nuggets
by: Lukman, Ismed
Published: (2010)

Waste materials as the potential phase change material substitute in thermal energy storage system: A review
by: Siti Amirah, Abdul Ghani, et al.
Published: (2020)

Consumer-orientated development of hybrid beef burger and sausage analogues
by: Neville, Michelle, et al.
Published: (2017)

Hydrocarbons as alternative refrigerants in domestic refrigerators
by: S, Parashurama, et al.
Published: (2019)