Stability study of meat tenderizer powder
To determine effects of anti-caking agent percentage in the base formulation, effects of types of sugar & anti-caking agent used on the base formulation with time, effect of different types of storage container.
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| தலைமை எழà¯à®¤à¯à®¤à®¾à®³à®°à¯: | |
|---|---|
| வடிவமà¯: | Conference or Workshop Item |
| மொழி: | English |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
2007
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| பகà¯à®¤à®¿à®•à®³à¯: | |
| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://eprints.utm.my/3164/ http://eprints.utm.my/3164/1/nASSYA_mOHD_sAID.pdf |
| கà¯à®±à®¿à®¯à¯€à®Ÿà¯à®•à®³à¯: |
கà¯à®±à®¿à®šà¯à®šà¯Šà®²à¯ இணை
கà¯à®±à®¿à®¯à¯€à®Ÿà¯à®•à®³à¯ இலà¯à®²à¯ˆ, இநà¯à®¤ கà¯à®±à®¿à®šà¯à®šà¯Šà®²à¯à®²à¯ˆ à®®à¯à®¤à®²à®¿à®²à¯ பதிவ௠செயà¯à®¯à¯à®™à¯à®•à®³à¯!
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