N. Huda
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
LiveDNA: 62.12518
Y.H. Shen
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
Y.L. Huey
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
R. Ahmad
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
A. Mardiah
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
LiveDNA: 62.12442
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How to cite this article
N. Huda, Y.H. Shen, Y.L. Huey, R. Ahmad and A. Mardiah, 2010. Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs. American Journal of Food Technology, 5: 13-21.
DOI: 10.3923/ajft.2010.13.21
URL: https://scialert.net/abstract/?doi=ajft.2010.13.21
DOI: 10.3923/ajft.2010.13.21
URL: https://scialert.net/abstract/?doi=ajft.2010.13.21