Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

Lignende værker

• Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material
  af: Cortez-Vega, William Renzo, et al.
  Udgivet: (2017)
• Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite
  af: Bruna da Silva Menezes, et al.
  Udgivet: (2017)
• Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat
  af: Sandriane Pizato, et al.
  Udgivet: (2014)
• Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology
  af: Khare, Anshul Kumar, et al.
  Udgivet: (2014)
• Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology
  af: Singh, Parminder, et al.
  Udgivet: (2013)