EFFECT OF ADDING FAT AND SODIUM TRIPOLYPHOSPHATE ON PHYSICAL AND SENSORY CHARACTERISTICS OF BEEF BURGER

EFFECT OF ADDING FAT AND SODIUM TRIPOLYPHOSPHATE ON PHYSICAL AND SENSORY CHARACTERISTICS OF BEEF BURGER

This study is carried out to determine the effect of addition fat and sodium tripolyphosphate on colour, moisture content, fat content and percent of weight loss and to study the colour, juiciness, tenderness and overall acceptability of beef burger using Hedonic scale. Beef burger formulated with 5...

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Bibliographic Details
Main Author: NORLELAWATI ARIFIN (Author)
Format: Thesis Book
Language:English
Published: Shah Alam, Selangor Universiti Teknologi MARA. Faculty of Applied Science 2002
Subjects:
Sodium tripolyphosphate > Food
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