Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150 13200
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2016
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| Online Access: | http://eprints.usm.my/37026/1/%28Kinetics_of_Texture_and_Colour%29_%5BPolish_Journal_of_Food_and_Nutrition_Sciences%5D.pdf http://eprints.usm.my/37026/ https://doi.org/10.1515/pjfns-2015-0044 |
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my.usm.eprints.37026 http://eprints.usm.my/37026/ Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking Abdulhameed, Asmaa A. Yang, Tajul A. Abdulkarim, A. A. TX341-641 Nutrition. Foods and food supply The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150 13200 De Gruyter Open 2016-07 Article PeerReviewed application/pdf en http://eprints.usm.my/37026/1/%28Kinetics_of_Texture_and_Colour%29_%5BPolish_Journal_of_Food_and_Nutrition_Sciences%5D.pdf Abdulhameed, Asmaa A. and Yang, Tajul A. and Abdulkarim, A. A. (2016) Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking. Polish Journal of Food and Nutrition Sciences, 66 (3). pp. 199-209. ISSN 2083-6007 https://doi.org/10.1515/pjfns-2015-0044 |
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Malaysia |
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http://eprints.usm.my/ |
| language |
English |
| topic |
TX341-641 Nutrition. Foods and food supply |
| spellingShingle |
TX341-641 Nutrition. Foods and food supply Abdulhameed, Asmaa A. Yang, Tajul A. Abdulkarim, A. A. Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking |
| description |
The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam
cooking. Chicken sausages were cooked at temperature ranging from 150 13200 |
| format |
Article |
| author |
Abdulhameed, Asmaa A. Yang, Tajul A. Abdulkarim, A. A. |
| author_facet |
Abdulhameed, Asmaa A. Yang, Tajul A. Abdulkarim, A. A. |
| author_sort |
Abdulhameed, Asmaa A. |
| title |
Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking |
| title_short |
Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking |
| title_full |
Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking |
| title_fullStr |
Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking |
| title_full_unstemmed |
Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking |
| title_sort |
kinetics of texture and colour changes in chicken sausage during superheated steam cooking |
| publisher |
De Gruyter Open |
| publishDate |
2016 |
| url |
http://eprints.usm.my/37026/1/%28Kinetics_of_Texture_and_Colour%29_%5BPolish_Journal_of_Food_and_Nutrition_Sciences%5D.pdf http://eprints.usm.my/37026/ https://doi.org/10.1515/pjfns-2015-0044 |
| _version_ |
1643708953041829888 |
| score |
13.159267 |