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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...

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書目詳細資料
Main Authors:	Wan Rosli, W. I., Solihah, M.A., Mohsin, S. S. J.
格式:	Article
語言:	English
出版:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
主題:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
在線閱讀:	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
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