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]
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 751-758
Otras materias
Reformed chicken nuggets; Reformed chicken meat; Nugget preparation
Idioma
Inglés
Nota
Summary (En)
ISBN
978-616-278-562-7
Tipo
Conference; Summary; Non-Conventional
Conferencia
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
Si observa algún dato incorrecto en este registro bibliográfico, póngase en contacto con nosotros en [email protected]