Nuggets formulados con carne de ave mecánicamente Recuperada y lavada: estabilidad durante el almacenamiento en congelación
The effect of 20 % washed mechanically deboned chicken meat (WM) as a substitute of breast meat (HDCM) onchicken nuggets characteristics during frozen storage was investigated. Two different formulations were made, one with 100 % HDCM, the other with 20 % WM as a substitute for HDCM. WM was produced...
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| Publicado no: | Ciencia y Tecnología Alimentaria |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=72450206 |
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