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作者:N.G. PATEL , SWATI GUPTA , C.V. SAVALIA
来源:[J].International Journal of Agriculture Sciences, 2018, Vol.10 (10), pp.6087-6090Bioinfo出版社
摘要:The present study was conducted to optimize the incorporation level of fish flesh for preparation of chicken cutlets and to evaluate the storage stability of developed product at refrigeration temperature. The product yield of the chicken cutlets incorporated with 20 and 30%...
作者:SWATI GUPTA , C.V. SAVALIA
来源:[J].International Journal of Agriculture Sciences, 2017, Vol.9 (6), pp.3812-3815Bioinfo出版社
摘要:The present study was conducted to the effect of different levels viz. 0% (T1), 2.5% (T2), 5% (T3) and 7.5% (T4) of whole egg liquid incorporation on physico-chemical and sensory parameters of chicken cutlets with its control. Chicken cutlets prepared with different level of...

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