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Stability study of meat tenderizer powder

Mohd. Said, Nassya (2007) Stability study of meat tenderizer powder. In: PSM Presentation (Bioprocess Engineering Dept). (Unpublished)

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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.

Item Type:Conference or Workshop Item (Other)
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Natural Resources Engineering
ID Code:3164
Deposited By: Mohd Nazlee Faisal
Deposited On:20 May 2007 16:27
Last Modified:08 Aug 2017 04:01

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