Effects of addition of seaweed (kappaphycus alvarezii) on the quality of reduced salt chicken patties
This study was conducted to determine the effect of salt reduction and the addition of seaweed (Kappaphycus alvarezii) on the quality of chicken patties. In this study, a control sample (1.5% salt and without seaweed) and four chicken patties formulations were studied using two levels of salt (1% an...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35219/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35219/2/FULL%20TEXT.pdf |