The effect of different cooking techniques of
oyster mushroom on physicochemical and sensory
properties and its application in beef patty

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The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty

The inheritance of Malaysian food is frequently driven by international influences which cause Malaysia to rely on imports of red meat. The utilization of non-meat-based substitute such as mushroom to the patty formulation is potentially practical since it contain various nutritive values. The effe...

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Bibliographic Details
Main Author:	Fadzil, Rifhan Aqilah Mohammad
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2015
Subjects:	R Medicine (General) R735-854 Medical education. Medical schools. Research RM214-258 Diet therapy. Dietary cookbooks
Online Access:	http://eprints.usm.my/60468/ http://eprints.usm.my/60468/1/RIFHAN%20AQILAH%20BINTI%20MOHAMMAD%20FADZIL%20-%20e.pdf

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