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Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
The effect of ultrasound treatments (40 kHz, 300 W) for different times (10, 20, 30 and 40 min) combined with different salt contents (1.0 %, 1.5 % and 2.0 %) on gel properties and water holding capacity (WHC) of chicken breast meat batter were investigated. Results showed salt level significantly (...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397282/ https://ncbi.nlm.nih.gov/pubmed/25892760 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1356-0 |
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