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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | 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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