Microbiological quality of keropok lekor during processing

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Microbiological quality of keropok lekor during processing

Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processi...

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Bibliographic Details
Main Authors:	Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/15630/ http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf

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