The effects of chicken incorporation towards the characteristics of pumpkin (Cucurbita Maxima) nugget
The effects of different level of minced meat incorporation (0%, 10%, 20%, 30%, 40%, %0%) on the physicochemical and sensory characteristics of pumpkin nuggets were studied
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
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BILIK ARKIB
| Call Number: |
LP 41 FASM 3 2007 |
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| Accession | Item Category | Format | Status | Notes |
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| 1100090036 | LAPORAN PROJEK | Book | AVAILABLE |