Changes in colour and textural characteristic of cured beef sausage as influenced by different salt and orthophosphate treatments and frozen storage

Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/420687

Full metadata record

DC Field	Value	Language
dc.contributor.author	Abdul Salam Babjee	-
dc.contributor.author	Mushahar Abdul Majid	-
dc.contributor.author	Siaw Chon Lok	-
dc.date.accessioned	2023-08-04T03:01:11Z	-
dc.date.available	2023-08-04T03:01:11Z	-
dc.identifier.other	ukmvital:49899	-
dc.identifier.uri	http://ptsldigitalv2.ukm.my:8080/jspui/handle/123456789/420687	-
dc.subject	Cured beef sausage	-
dc.subject	Colour	-
dc.subject	Textural characteristic	-
dc.title	Changes in colour and textural characteristic of cured beef sausage as influenced by different salt and orthophosphate treatments and frozen storage	-
dc.type	Seminar Papers	-
dc.identifier.callno	TS1955.S95 1978 katsem	-
dc.contributor.conferencename	Symposium on Meat Processing Industry in Malaysia	-
dc.date.conferencedate	10-Mar-78	-
Appears in Collections:	Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding

Files in This Item:

There are no files associated with this item.