On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty
The proximate composition and sensory evaluation of chicken patties incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The chicken patties were formulated with either 0%, 25% or 50% of fresh PSC. Results show chicken patty formulated with 25% PSC had...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/32638/1/WR_proximate_CP_OM_IFRJ-2011-083_muha.pdf http://eprints.usm.my/32638/ http://www.ifrj.upm.edu.my |
| الوسوم: |
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