Nurul Huda
Fish and Meat Processing Technology, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
Yap Hui Shen
Fish and Meat Processing Technology, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
Yong Lin Huey
Fish and Meat Processing Technology, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
Ratna Sari Dewi
Fish and Meat Processing Technology, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
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How to cite this article
Nurul Huda, Yap Hui Shen, Yong Lin Huey and Ratna Sari Dewi, 2010. Ingredients, Proximate Composition, Colour and Textural Properties of Commercial Malaysian Fish Balls. Pakistan Journal of Nutrition, 9: 1183-1186.
DOI: 10.3923/pjn.2010.1183.1186
URL: https://scialert.net/abstract/?doi=pjn.2010.1183.1186
DOI: 10.3923/pjn.2010.1183.1186
URL: https://scialert.net/abstract/?doi=pjn.2010.1183.1186