Firmness and Microstructure Properties of Chicken Meatball Fortified with Eggshell Calcium Powder
The effect of eggshell calcium powder fortification on firmness and microstructure of chicken meatball was studied. Preparation of eggshell calcium powder was as follow firstly the eggshell was washed and then dried in the oven at 95oC for 24 hours. The dried eggshell was ground and eventually furna...
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| Main Authors: | , , , |
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| 格式: | Conference or Workshop Item NonPeerReviewed |
| 語言: | English |
| 出版: |
2014
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/274075/1/The_16th_AAAP_Firmness.doc https://repository.ugm.ac.id/274075/ |
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