Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze...

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Detalles Bibliográficos
Autores principales: Kim, Hack-Youn, Kim, Kon-Joong, Lee, Jong-Wan, Kim, Gye-Woong, Choe, Ju-Hui, Kim, Hyun-Wook, Yoon, Yohan, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682494/
https://www.ncbi.nlm.nih.gov/pubmed/26761806
http://dx.doi.org/10.5851/kosfa.2015.35.1.101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682494/
https://www.ncbi.nlm.nih.gov/pubmed/26761806
http://dx.doi.org/10.5851/kosfa.2015.35.1.101

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