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Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Pork nuggets liquid whey microbial quality physico-chemical characteristics storage
2008/10/26
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Processing Shelf Life
2016/5/27
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk
added water egg-yolk flow property oil droplet size
2010/11/22
Fish meat emulsion was prepared from egg-yolk, very low lipid sardine meat ground or suspended in weak alkaline solution, salad oil, and vinegar. The effect of added water on the flow properties and o...