Stability study of meat tenderizer powder

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Stability study of meat tenderizer powder

To determine effects of anti-caking agent percentage in the base formulation, effects of types of sugar & anti-caking agent used on the base formulation with time, effect of different types of storage container.

Bibliographic Details
Main Author:	Mohd. Said, Nassya
Format:	Conference or Workshop Item
Language:	English
Published:	2007
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/3164/ http://eprints.utm.my/3164/1/nASSYA_mOHD_sAID.pdf

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