The production and microbial quality of fermented dry poultry sausage from thigh trims

Taib, Mohamad Aziz Bin (1990) The production and microbial quality of fermented dry poultry sausage from thigh trims. MSc(R) thesis, University of Glasgow.

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Abstract

Fermented dry poultry sausage from chicken thigh trims was successfully produced with different levels of soy isolate. Sausage mixtures consisting of chopped thigh trims, salts, sugar, water and with or without soy isolate were blended with starter culture bacteria consisting of Lactobacillus pentosus (0.2 x 10.

Item Type: Thesis (MSc(R))
Qualification Level: Masters
Additional Information: Adviser: M PW Smith
Keywords: Food science
Date of Award: 1990
Depositing User: Enlighten Team
Unique ID: glathesis:1990-73572
Copyright: Copyright of this thesis is held by the author.
Date Deposited: 14 Jun 2019 08:56
Last Modified: 14 Jun 2019 08:56
URI: http://theses.gla.ac.uk/id/eprint/73572

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