Textural and sensory characteristics of retort-processed freshwater prawn, Macrobrachium rosenbergii in paste medium
This study aims to determine the textural and sensory characteristics of retort-processed freshwater prawn, Macrobrachium rosenbergii, in paste medium. The types of packaging materials and methods were also determined to be suitable for low-cost packaging without sacrificing the quality of the meat....
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| Format: | Undergraduate Final Project Report |
| Language: | English |
| Published: |
2022
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| Online Access: | http://discol.umk.edu.my/id/eprint/13391/1/Nur%20Shafinaz%20Abdul%20Malek.pdf http://discol.umk.edu.my/id/eprint/13391/ |
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