Ratna Sari Dewi
Laboratory of Fish and Meat Processing, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
Nurul Huda
Laboratory of Fish and Meat Processing, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
Ruzita Ahmad
Currently is affiliated with Advanced Medical and Dental Institute, Universiti Sains Malaysia, Malaysia
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How to cite this article
Ratna Sari Dewi, Nurul Huda and Ruzita Ahmad, 2011. Changes in the Physicochemical Properties, Microstructure and Sensory Characteristics of Shark Dendeng Using Different Drying Methods. American Journal of Food Technology, 6: 149-157.
DOI: 10.3923/ajft.2011.149.157
URL: https://scialert.net/abstract/?doi=ajft.2011.149.157
DOI: 10.3923/ajft.2011.149.157
URL: https://scialert.net/abstract/?doi=ajft.2011.149.157