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Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4682494/ https://ncbi.nlm.nih.gov/pubmed/26761806 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.1.101 |
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