OPTIMIZATION OF "HALIA BARA" EXTRACT (ZINGIBER OFFICINALE VAR RUBRUM THAILADE) ON MEAT FAT REDUCTION
Effect of 'halia bara' extract (Zingiber officinale Var Rubrum Thailade) was studied on meat fat reduction to determine their optimization conditions. The fresh beef brisket and chicken thigh was purchased from abattoir section 15 Shah Alam and Ayamas retails outlet respectively were used...
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| Main Author: | |
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| Format: | Thesis Book |
| Language: | English |
| Published: |
Shah Alam, Selangor
Universiti teknologi MARA
2005
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | Effect of 'halia bara' extract (Zingiber officinale Var Rubrum Thailade) was studied on meat fat reduction to determine their optimization conditions. The fresh beef brisket and chicken thigh was purchased from abattoir section 15 Shah Alam and Ayamas retails outlet respectively were used in this analysis. |
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| Item Description: | UiTM X Digitization |
| Physical Description: | xi, 48 pages illustrations 30 cm |
| Bibliography: | Include bibliographical references |
Ginger the genus Zingiber