Optimising the tenderisation and saturated fat reduction in beef by ginger extract using response surface method / Assoc. Prof. Dr. Zainal Samicho, Assoc. Prof. Dr. Norashikin Saim and Dr. Azami Zaharim

Optimising the tenderisation and saturated fat reduction in beef by ginger extract using response surface method / Assoc. Prof. Dr. Zainal Samicho, Assoc. Prof. Dr. Norashikin Saim and Dr. Azami Zaharim

The purpose of this study was to investigate the usage of ginger ("Halia Putih": Zingiber officinale Rose, var Officinale and "Halia Bara": Zingiber officinale Rose, var Rhubrum Thailade) on the tenderisation and saturated fat reduction of beef. Ginger extracts were diluted in th...

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Bibliographic Details
Main Authors: Samicho, Zainal (Assoc. Prof. Dr.), Saim, Norashikin (Assoc. Prof. Dr.), Zaharim, Azami (Dr.)
Format: Research Reports
Language:English
Published: 2006
Subjects:
Biochemistry
Photochemistry
Analytical chemistry
Online Access:http://ir.uitm.edu.my/id/eprint/48706/1/48706.pdf
http://ir.uitm.edu.my/id/eprint/48706/
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Institution: Universiti Teknologi Mara
Language: English

Internet

http://ir.uitm.edu.my/id/eprint/48706/1/48706.pdf
http://ir.uitm.edu.my/id/eprint/48706/

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