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Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest...
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| Yayımlandı: | Food Sci Anim Resour |
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| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6612792/ https://ncbi.nlm.nih.gov/pubmed/31304476 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e44 |
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