Cargando...
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels
This study was aimed to develop chicken nuggets using spent hen meat (SHM) added with milk fat (MF) and potato mash (PM) at different levels. Four different spent hen nuggets (SHNs) i.e. T1 (75% SHM with 5% MF), T2 (70% SHM with 8% MF and 2% PM), T3 (65% SHM with 11% MF and 4% PM), and T4 (60% SHM w...
Guardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2020
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196142/ https://ncbi.nlm.nih.gov/pubmed/34194112 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04787-7 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|