Effects of palm fats on physicochemical properties of myofibrillar protein in the production of low-fat sausage
This research was conducted to better understand the impacts of lipid type on the gel formation by chicken myofibrillar proteins (MP) in low-fat sausage. This study provides new insights to overcome challenges in producing reduced-fat meat products by examining the potential application of refined p...
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| Format: | Thesis |
| Language: | English English |
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2023
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| Online Access: | https://eprints.ums.edu.my/id/eprint/41116/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41116/2/FULLTEXT.pdf |