Effect of orifice size on quality characteristics of burger made from spent laying duck meat
An experiment was carried out to investigate the influence of orifice size (4.5, 6, 8 and 10 mm) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. Large orifice size resulted in lower fat and protein content compared to small orifice siz...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2021
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/34607/1/Abstract.pdf https://eprints.ums.edu.my/id/eprint/34607/2/Full%20text.pdf https://eprints.ums.edu.my/id/eprint/34607/ https://iopscience.iop.org/article/10.1088/1755-1315/888/1/012046 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|