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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| Main Author: | |
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| Format: | Thesis Book |
| Language: | English |
| Published: |
Shah Alam, Selangor
Universiti Teknologi MARA. Faculty of Applied Science
2002
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| Online Access: | Click Here to View Status and Holdings. |
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