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Effects of incorporation of ground mustard on quality attributes of chicken nuggets
Chicken nuggets were prepared from spent hen meat using ground mustard as phyto-preservative without impairing the sensory attributes of the product and also the antioxidant and antimicrobial efficacy of mustard on keeping quality of the product was assessed. The emulsion stability (%), cooking yiel...
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| Main Authors: | , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer-Verlag
2010
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551044/ https://ncbi.nlm.nih.gov/pubmed/23572818 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0149-3 |
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