Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup

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Formulation optimization and processing parameter establishment of canned chicken in kacangma herbal soup

The formulation of chicken in kacangma herbal soup, a traditional delicacy of Sarawak was developed. Processing parameters for the canned product was established. The product was canned and retorted at 121°C in an overpressure retort to achieve commercial sterility. A three-component constrained mix...

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Bibliographic Details
Main Authors:	Chua , Hun Pin, Aminah Abdullah
Format:	Article
Published:	Universiti Kebangsaan Malaysia 2009
Online Access:	http://journalarticle.ukm.my/28/

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