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Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls
The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on...
Tallennettuna:
| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2011
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3722392/ https://ncbi.nlm.nih.gov/pubmed/24425995 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0414-0 |
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