SOME PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MATERIAL MADE FROM GOAT MEAT AS AFFECTED BY SUCROSE LEVEL
This experiment was carried out to study the effect of sucrose level on the physico-chemicalproperties of goat surimi. The muscle tissue of round meat of goat was separated from fat andconnective tissue manually and then was cut into 3 cm size of meat for mincing by using meat mincer.Then, the mince...
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| Main Authors: | , , |
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| Format: | EJournal Article |
| Published: |
Diponegoro University,
2010-12-15.
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| Subjects: | |
| Online Access: | Get Fulltext |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |