B. Ikhlas
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Pulau Pinang, Malaysia
N. Ul. Huda
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Pulau Pinang, Malaysia
I. Noryati
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Pulau Pinang, Malaysia
PDF References
How to cite this article
B. Ikhlas, N. Ul. Huda and I. Noryati, 2011. Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour. International Journal of Poultry Science, 10: 30-37.
DOI: 10.3923/ijps.2011.30.37
URL: https://scialert.net/abstract/?doi=ijps.2011.30.37
DOI: 10.3923/ijps.2011.30.37
URL: https://scialert.net/abstract/?doi=ijps.2011.30.37