Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken...

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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/PMC4682503/
https://www.ncbi.nlm.nih.gov/pubmed/26761796
http://dx.doi.org/10.5851/kosfa.2015.35.1.19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682503/
https://www.ncbi.nlm.nih.gov/pubmed/26761796
http://dx.doi.org/10.5851/kosfa.2015.35.1.19

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