Effect of washing treatment on quality characteristics of burger made from spent laying duck meat
Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing...
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| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/34608/1/Abstract.pdf https://eprints.ums.edu.my/id/eprint/34608/2/Full%20text.pdf https://eprints.ums.edu.my/id/eprint/34608/ https://iopscience.iop.org/article/10.1088/1755-1315/888/1/012045/meta |
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