Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia
Author:
Publisher
Science Alert
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Link
https://www.scialert.net/fulltext/?doi=pjn.2012.1.4&org=11
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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4. Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh);E3S Web of Conferences;2020
5. Chemical Changes of Shredded Catfish (Clarias gariepinus) Added with Different Concentration of Sucrose During Storage at Room Temperature;E3S Web of Conferences;2020
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