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Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology
A three factor Box-Behnken design of response surface methodology was employed to optimize spent hen meat level (600–700 g kg(−1)), oil level (25–75 g kg(−1)) and cooking time (3–5 min) for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes - colour/appearance, fla...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348281/ https://ncbi.nlm.nih.gov/pubmed/25745198 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1160-2 |
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