Microbiological quality of keropok lekor during processing
Keropok lekor is an important fish product in Malaysia. The customer demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological quality of keropok lekor in every stage of its processing, namely mincing, mixing, kneading, boiling and cooling. When processi...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2009
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/15630/1/15630.pdf http://psasir.upm.edu.my/id/eprint/15630/ http://www.ifrj.upm.edu.my/16%20%282%29%202009/11-%20IFRJ-2008-154%20Khaizura%20Malaysia%202nd%20proof.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|