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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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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer-Verlag
2010
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| Témata: | |
| On-line přístup: | 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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