Chemical composition, colour and sensory characteristics of commercial serunding (Shredded meat) in Malaysia

Pakistan Journal of Nutrition

Volumn 11, Issue 1, 2012, Pages 1-4

  Huda, N ^a   Fatma, Y ^a   Fazillah, A ^a   Adzitey, F ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Chemical composition; Colour characteristics; Sensory analysis; Serunding; Shredded meat

Indexed keywords

ANIMAL TISSUE; ARTICLE; BEEF; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHICKEN; COLOR; CONTROLLED STUDY; FAT CONTENT; FISH; FOOD ANALYSIS; FOOD QUALITY; MALAYSIA; MEAT; MEAT INDUSTRY; MOISTURE; NONHUMAN; PROTEIN CONTENT; SENSORY EVALUATION; SENSORY SYSTEM PARAMETERS; SERUNDING;

EID: 82855181283     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2012.1.4     Document Type: Article

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