Food Research (Apr 2019)

Comparative study on the physicochemical characteristics of chicken sausage incorporated with sutchi catfish (Pangasius hypophthalmus) gelatin, carrageenan and pectin

  • Normah, I. ,
  • Nur Syuhadah, M.Z.

DOI
https://doi.org/10.26656/fr.2017.3(6).025
Journal volume & issue
Vol. 3, no. 5
pp. 477 – 483

Abstract

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Keywords