Comparative study on the physicochemical characteristics of chicken sausage incorporated with sutchi catfish (Pangasius hypophthalmus) gelatin, carrageenan and pectin

Autor:	Normah, I., Nur Syuhadah, M.Z.
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	Gelatin Sutchi catfish Sausage Carrageenan Pectin Nutrition. Foods and food supply TX341-641 Hospitality industry. Hotels clubs restaurants etc. Food service TX901-946.5
Zdroj:	Food Research, Vol 3, Iss 5, Pp 477-483 (2019)
Druh dokumentu:	article
ISSN:	2550-2166
DOI:	10.26656/fr.2017.3(6).025
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/bbc57092ba944d4488a72d55a84924b4 Zobrazit plný text záznamu View record in DOAJ