Product development from freshwater fish.

by Yu, Swee Yean
Published 1990

Effect of slice thickness on the acceptability of fish crackers ('keropok')

by Yu, Swee Yean
Published 1993

Utilization of Decapterus russelli in fish cakes and surimi

by Yu, Swee Yean
Published 1993

Effect of rice starch on the linear expansion of fish crackers (keropok)

by Yu, Swee Yean
Published 1993

The quality of surimi made from Threadfin bream stored on ice for different periods

by Yu, Swee Yean
Published 1993

Enzymic hydrolysis of proteins from aristichthys nobilis by protease P 'Amano' 3

by Yu, Swee Yean, S., Fazidah
Published 1994

Research, development and distribution of high-protein low-cost food supplement in Malaysia

by Yu, Swee Yean, Abdullah, A.
Published 1980

Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis

by Yu, Swee Yean, Siah, Watt Moey
Published 1998

Intermediate technology for fish cracker ('keropok') production

by Siaw, C. L., Idrus, A. Z., Yu, Swee Yean
Published 1985

Some quality changes of frozen Chub Mackerel (Rastrelliger kanagurta)

by Yu, Swee Yean, M. Ismail Abdullah, M. Rosdi Che Mood
Published 2018

Effect of washing on the storage stability of Selaroides leptolepsis and Aristichthys nobilis surimi

by Siah, Watt Moey, Yu, Swee Yean, Abdul Rahman, Russly, Mat Hashim, Dzulkifly
Published 1998

The ultrastructural changes of red muscle of bighead carp (A. nobilis) kept at ambient temperature

by Jamilah Bakar, Yu Swee Yean, Abdullah Abu Bakar (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology)
Published 2016