N. Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
Y. Fatma
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
A. Fazillah
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
F. Adzitey
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
PDF References
How to cite this article
N. Huda, Y. Fatma, A. Fazillah and F. Adzitey, 2012. Chemical Composition, Colour and Sensory Characteristics of Commercial Serunding (Shredded Meat) in Malaysia. Pakistan Journal of Nutrition, 11: 1-4.
DOI: 10.3923/pjn.2012.1.4
URL: https://scialert.net/abstract/?doi=pjn.2012.1.4
DOI: 10.3923/pjn.2012.1.4
URL: https://scialert.net/abstract/?doi=pjn.2012.1.4