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Effect of water chestnut flour on quality characteristics and storage stability: investigations on restructured chicken meat blocks.

Author(s) : MALAV O. P., SHARMA B. D., GOKULAKRISHNAN P., et al.

Type of article: Article

Summary

The purpose of the study was to standardise the optimum level of water chestnut flour for the preparation of restructured chicken meat blocks and to find out its effect on the quality characteristics and shelf life of finished products.

Details

  • Original title: Effect of water chestnut flour on quality characteristics and storage stability: investigations on restructured chicken meat blocks.
  • Record ID : 30005865
  • Languages: English
  • Source: Fleischwirtschaft International - vol. 27 - n. 5
  • Publication date: 2012

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