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Quality of fried broiler chicken leg muscles stored at different temperatures
Chicken leg pieces (60 g each). with optimized quantity of additives were fried in hydrogenated vegetable oil at 180°C for 8 min. The fried product was packed in paper-foil-polyethylene pouches (PFP) and stored under ambient (20 ± 5°C, 65–80% RH), refrigerator (5°C, 80% RH) and deep freezer (−18°C,...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551000/ https://ncbi.nlm.nih.gov/pubmed/23572670 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0076-3 |
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