The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics
In this research, meat samples have been taken from breast and thigh parts of old hen carcasses. Samples have been frozen at -25±1ºC and stored at -18 ºC for 2 months. Three diflerent types of meat: breast meat, thigh meat and their mixture of 1:1 ratio were used as materials. Prepared emulsions wer...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Selcuk University Press
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| Serier: | Eurasian Journal of Veterinary Sciences |
| Fag: | |
| Online adgang: | http://eurasianjvetsci.org/pdf.php3?id=416 |
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