Development And Characterization
Of Duck Nuggets

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Development And Characterization Of Duck Nuggets

Establishment of standards for duck nugget processing with data proximate and physicochemical characteristics based on chicken meat has been studied. The percentage range of moisture, protein, fat, ash and carbohydrate contents of commercial chicken nuggets ranged was between 34.71-56.51%, 12.52-...

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Bibliographic Details
Main Author:	Lukman, Ismed
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42279/ http://eprints.usm.my/42279/1/Ismed_Bin_Lukman24.pdf

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