Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger

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Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger

This study was carried out to determine: the effect of two numbers of washing cycle (twice and thrice washings) and four types of washing solutions (tap water, NaCl, NaHCO3, and sodium phosphate buffer) on composition, functional properties, and microstructure of surimi-like material made from du...

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Bibliographic Details
Main Author:	Ramadhan, Kurnia
Format:	Thesis
Language:	English
Published:	2012
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/46096/ http://eprints.usm.my/46096/1/Kurnia%20Ramadhan_HJ.pdf

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