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Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken
The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powde...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2014
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397314/ https://ncbi.nlm.nih.gov/pubmed/25892785 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1351-5 |
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