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Quality modification of the reformed chicken meat using xanthan gum for nugget preparation

2020

Panusorn Choosuk(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Patchara Damkrut(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Rungnaphar Pongsawatmanit(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected]

AGROVOC Keywords
chicken meat food industry processed products processing product development xanthan gum
Bibliographic information
Pagination
p. 751-758
Other Subjects
Reformed chicken nuggets; Reformed chicken meat; Nugget preparation
Language
English
Note
Summary (En)
ISBN
978-616-278-562-7
Type
Conference; Summary; Non-Conventional
Conference
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
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This bibliographic record has been provided by Kasetsart University

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Links
DOI https://kukr2.lib.ku.ac.th/kukr_es/kukr/search_detail/result/405812
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