Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were d...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2008
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| Online Access: | http://ir.uitm.edu.my/id/eprint/1036/1/PPb_CHE%20NORHASLIDA%20CHE%20AHMAD%20AS%2008_5.pdf http://ir.uitm.edu.my/id/eprint/1036/ |
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