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...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:J Food Sci Technol
Main Authors: Sabikun, Nahar, Bakhsh, Allah, Rahman, M. Shafiur, Hwang, Young-Hwa, Joo, Seon-Tea
פורמט: Artigo
שפה:Inglês
יצא לאור: Springer India 2020
נושאים:
Original Article
גישה מקוונת: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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