QUALITY EVALUATION OF BEEF STEAKS WITH EDIBLE COATING DURING DEEP - FRYING
Quality of fried beef steaks coated with sodium alginate, carrageenan and car-boxy methyl cellulose (CMC) at concentrations 0.3, 0.6 and 0.9% as well as oils used for frying were evaluated after several frying times (1, 3, 5 and 7 times). Weight loss, shrinkage, moisture loss and final lipid content...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
The Union of Arab Universities
2005-09-01
|
| coleção: | Arab Universities Journal of Agricultural Sciences |
| Assuntos: | |
| Acesso em linha: | https://ajs.journals.ekb.eg/article_15479_a51554568711367707c5b6fb93f0b9d3.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|