Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
The aim of this study was to determine effect of different hydrocolloids and cryoprotectants on physicochemical properties and sensory attributes of surimi based sausages. Sausages in first experiment were formulated using 100% frozen surimi (SP00), 50% frozen surimi and 50% surimi powder (SP50), an...
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| Format: | Thesis |
| Language: | English |
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2013
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| Online Access: | http://eprints.usm.my/43912/1/Palestina%20Santana24.pdf |