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

Bibliographic Details

Main Authors:	Abdulhameed, Asmaa A., Yang, Tajul A., Abdulkarim, A. A.
Format:	Article
Language:	en
Published:	De Gruyter Open 2016
Subjects:	TX341-641 Nutrition. Foods and food supply
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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