Effect of silver catfish to surimi ratio and potato starch addition on the physiochemical and sensory properties of fish sausage
In this study, the effect of ratio of surimi to silver catfish mince (0-100%) and potato starch addition (0-7% w/w of fish and surimi) on the fish sausage were investigated
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2012.
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BILIK ARKIB
| Call Number: |
LP 35 FASM 1 2012 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090225 | LAPORAN PROJEK | Book | AVAILABLE |