Nurul Huda
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
Yap Hui Shen
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
Yong Lin Huey
Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
PDF Fulltext XML References Citation
How to cite this article
Nurul Huda, Yap Hui Shen and Yong Lin Huey, 2009. Proximate Composition, Colour, Texture Profile of Malaysian Chicken Balls. Pakistan Journal of Nutrition, 8: 1555-1558.
DOI: 10.3923/pjn.2009.1555.1558
URL: https://scialert.net/abstract/?doi=pjn.2009.1555.1558
DOI: 10.3923/pjn.2009.1555.1558
URL: https://scialert.net/abstract/?doi=pjn.2009.1555.1558