Washing of fish mince and level of textured soy protein affect quality and cooking performance of battered and breaded fish patties


Citation

Abdullah Abu Bakar, . and Siti Arbaisah Misman, . (1992) Washing of fish mince and level of textured soy protein affect quality and cooking performance of battered and breaded fish patties. [Proceedings Paper]

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[error in script]
Item Type: Proceedings Paper
Additional Information: Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TX345 S471 1992 Call Number
AGROVOC Term: FISH PRODUCTS
AGROVOC Term: MINCED FISH
AGROVOC Term: TEXTURED PROTEINS
Geographical Term: MALAYSIA
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:26
URI: http://webagris.upm.edu.my/id/eprint/14978

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