Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

por Faridah, Mohd Razali, Yusoff, Masni Mat, Rozzamri, Ashari, Ibadullah, Wan Zunairah Wan, Hairi, Amelia Najwa Ahmad, Daud, Nur Hardy Abu, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi
Publicado 2023