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)) |
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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: | https://theses.gla.ac.uk/id/eprint/73572 |
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