The Effect of Pleurotus sajor-caju (PSC)
Addition on the Nutritional Composition and
Sensory Properties of Poultry-Based Patty

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The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty

The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 2...

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Bibliographic Details
Main Authors:	Wan Rosli, W. I., Solihah, M.A., Nik Fakurudin,, N. A., Aishah, M. S., Mohsin, S. S. J.
Format:	Article
Language:	English
Published:	World Academy of Science, Engineering and Technology (WASET) 2011
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32624/ http://eprints.usm.my/32624/1/WASET_2011_The-Effect-of-Pleurotus-MUHA.pdf

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