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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Terengganu:
Universiti Malaysia Terengganu,
2007.
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| Summary: | 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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| Physical Description: | x, 73 p.: ill.; 30 cm.. |