Improving the texture of sardine surimi using duck feet gelatin
Sardine surimi is classified as a low grade surimi due to its relatively poor texture quality. The objective of this study was to improve the texture quality of sardine surimi by adding duck feet gelatin. Duck feet gelatin were treated using four treatments (hydrochloric acid (SHCl), acetic acid (...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/5465/1/FH02-FBIM-17-11613.pdf http://eprints.unisza.edu.my/5465/ |
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