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
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
De Gruyter Open
2016
|
| Subjects: | |
| 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|