Physicochemical effects of rabbit meat fermentation using LAB
As rabbit has become one of the emerging markets in local region as well as the abroad market, functional food delivered from rabbit meat need to be widely figured out. Lactic acid bacteria (LAB) in natural yogurt have perks in terms of nutraceutical properties and it revamps health benefits effects...
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| Main Author: | |
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| Format: | Undergraduate Final Project Report |
| Language: | English |
| Published: |
2022
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| Online Access: | http://discol.umk.edu.my/id/eprint/13457/1/MUHAMMAD%20RIDZUAN%20HISHAM.pdf http://discol.umk.edu.my/id/eprint/13457/ |
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| Institution: | Universiti Malaysia Kelantan |
| Language: | English |