English
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About The Book
Description
Author
This book discusses about the functional properties of the ingredients which are used in the preparation of functional chicken meat products. In the preparation chicken meat nuggets the influence of fruit fibre addition and replacement of sodium chloride salt with potassium chloride was discussed and the parameters were analysed. The conclusion has been given as the standard level of ingredients to be used in the preparation of high fibre - low sodium chicken meat nuggets.
Piracy-free
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Details
ISBN 13
9783330032897
Publication Date
-18-09-2018
Pages
-88
Weight
-126 grams
Dimensions
-150x220x5.12 mm
