Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, c...

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Detalles Bibliográficos
Autores principales: Słowiński, Mirosław, Miazek, Joanna, Chmiel, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466346/
https://www.ncbi.nlm.nih.gov/pubmed/32722608
http://dx.doi.org/10.3390/foods9081001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466346/
https://www.ncbi.nlm.nih.gov/pubmed/32722608
http://dx.doi.org/10.3390/foods9081001

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