The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05) in protein solubility in the chicken brea...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN ES |
| Publicado: |
Taylor & Francis Group
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/d8c729bec4d24dc3b9589698f47953f7 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|