Intermediate technology for fish cracker ('keropok') production

Citation

Siaw, C. L. and Idrus, A. Z. and Yu, Swee Yean (1985) Intermediate technology for fish cracker ('keropok') production. International Journal of Food Science and Technology, 20 (1). pp. 17-21. ISSN 0950-5423

Abstract

'Keropok' production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a method that can be used to upgrade 'keropok' production. Basically it is an adaptation from sausage production technology. Products from this method were superior in terms of appearance, shape and linear expansion and were more acceptable to taste panellists.

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Additional Metadata

Item Type:	Article
Divisions:	Universiti Pertanian Malaysia
DOI Number:	https://doi.org/10.1111/j.1365-2621.1985.tb01898.x
Publisher:	Wiley-Blackwell
Keywords:	Fish cracker
Depositing User:	Mohd Hafiz Che Mahasan
Date Deposited:	08 Jul 2015 00:43
Last Modified:	08 Jul 2015 01:37
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.1985.tb01898.x
URI:	http://psasir.upm.edu.my/id/eprint/39130
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