Kesan pencampuran protein soya isolat, gelatin dan enzim transglutaminase mikrobial (MTGase) terhadap mutu sosej daging ayam nyahtulang mekanikal /

Kesan pencampuran protein soya isolat, gelatin dan enzim transglutaminase mikrobial (MTGase) terhadap mutu sosej daging ayam nyahtulang mekanikal /

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Bibliographic Details
Main Author: Ch'ng, Soo Ee (Author)
Format: Thesis Book
Language:Malay
Subjects:
Universiti Kebangsaan Malaysia > Dissertations.
Dissertations, Academic > Malaysia.
Food > Composition.
Poultry > Processing.
Food > Protein content.
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Description
Physical Description:xxii, 248 pages : illustrations, samples ; 30 cm.
Bibliography:Rujukan : mukasurat 203-229.

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