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Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment
Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < ...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2011
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3931882/ https://ncbi.nlm.nih.gov/pubmed/24587526 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0518-6 |
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