Stability study of meat tenderizer powder
To determine effects of anti-caking agent percentage in the base formulation, effects of types of sugar & anti-caking agent used on the base formulation with time, effect of different types of storage container.
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| Format: | Conference or Workshop Item |
| Language: | English |
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2007
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| Online Access: | http://eprints.utm.my/3164/1/nASSYA_mOHD_sAID.pdf |