Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study.
Nyonya kuih comprises a group of popular traditional Malaysian "cakes" made principally from rice (waxy and non-waxy), tapioca, and sago flours or starches. They normally have a shelf-life from 1-3 days at· ambient storage temperatures (250 -300 e), depending on whether or not chemical pre...
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| Format: | Conference or Workshop Item |
| Language: | English |
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1995
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| Online Access: | http://eprints.usm.my/33766/1/MODIFIED_ATMOSPHERE_PACKAGING_OF_A_TRADITIONAL_MALAYSIAN_NYONYA_CAKE_A_PRELIMINARY_STUDY.%28MER%29.pdf http://eprints.usm.my/33766/ |
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my.usm.eprints.33766 http://eprints.usm.my/33766/ Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. C., C. SEOW T1-995 Technology(General) Nyonya kuih comprises a group of popular traditional Malaysian "cakes" made principally from rice (waxy and non-waxy), tapioca, and sago flours or starches. They normally have a shelf-life from 1-3 days at· ambient storage temperatures (250 -300 e), depending on whether or not chemical preservatives are incorporated. 1995 Conference or Workshop Item PeerReviewed application/pdf en http://eprints.usm.my/33766/1/MODIFIED_ATMOSPHERE_PACKAGING_OF_A_TRADITIONAL_MALAYSIAN_NYONYA_CAKE_A_PRELIMINARY_STUDY.%28MER%29.pdf C., C. SEOW (1995) Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. In: Advanced In Food Research Seminar IV, 21-22 Nov 1995, Universiti Pertanian Malaysia Serdang Selangor. |
| institution |
Universiti Sains Malaysia |
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Hamzah Sendut Library |
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| continent |
Asia |
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Malaysia |
| content_provider |
Universiti Sains Malaysia |
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http://eprints.usm.my/ |
| language |
English |
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T1-995 Technology(General) |
| spellingShingle |
T1-995 Technology(General) C., C. SEOW Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. |
| description |
Nyonya kuih comprises a group of popular traditional Malaysian "cakes" made principally from rice (waxy and non-waxy), tapioca, and sago flours or starches. They normally have a shelf-life from 1-3 days at· ambient storage temperatures (250 -300 e), depending on whether or not chemical preservatives are incorporated.
|
| format |
Conference or Workshop Item |
| author |
C., C. SEOW |
| author_facet |
C., C. SEOW |
| author_sort |
C., C. SEOW |
| title |
Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. |
| title_short |
Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. |
| title_full |
Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. |
| title_fullStr |
Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. |
| title_full_unstemmed |
Modified atmosphere packaging of a traditional Malaysian nyonya cake: A preliminary study. |
| title_sort |
modified atmosphere packaging of a traditional malaysian nyonya cake: a preliminary study. |
| publishDate |
1995 |
| url |
http://eprints.usm.my/33766/1/MODIFIED_ATMOSPHERE_PACKAGING_OF_A_TRADITIONAL_MALAYSIAN_NYONYA_CAKE_A_PRELIMINARY_STUDY.%28MER%29.pdf http://eprints.usm.my/33766/ |
| _version_ |
1643708017543217152 |