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]
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 751-758
Другие темы
Reformed chicken nuggets; Reformed chicken meat; Nugget preparation
Язык
Английский
Примечание
Summary (En)
ISBN Международный стандартный книжный номер
978-616-278-562-7
Тип
Conference; Summary; Non-Conventional
Конференция
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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