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...

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Опубликовано в: :J Food Sci Technol
Главные авторы: Sabikun, Nahar, Bakhsh, Allah, Rahman, M. Shafiur, Hwang, Young-Hwa, Joo, Seon-Tea
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2020
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Original Article
Online-ссылка: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
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