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Hydrolyzed collagen, modified starch and guar gum addition in turkey ham
The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingre...
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| 出版年: | Ciência Rural |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidade Federal de Santa Maria
2012
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=33122921019 |
| タグ: |
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