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Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast
The objective of this study was to determine the impact of pre-rigor salting using KCl on the technological properties of ground chicken breast. Chicken breast muscle (M. pectoralis major and minor) was hot-debonded and salted with 2% NaCl (w/w), 1% NaCl+1% KCl mixture, or 2% KCl, respectively, with...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Poult Sci |
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| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7587853/ https://ncbi.nlm.nih.gov/pubmed/32416846 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3382/ps/pez527 |
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