Functional Chicken Meat Nuggets

ISBN-13: 9783330032897 / Angielski / Miękka / 2018 / 88 str.

R. Jayanthi; V. Appa Rao

Opis

This book discusses about the functional properties of the ingredients which are used in the preparation of functional chicken meat products. In the preparation chicken meat nuggets the influence of fruit fibre addition and replacement of sodium chloride salt with potassium chloride was discussed and the parameters were analysed. The conclusion has been given as the standard level of ingredients to be used in the preparation of high fibre - low sodium chicken meat nuggets.

O autorze

Jayanthi, R.
The author has completed her undergraduation in Bachelor of Veterinary Science &A.H and post graduation in the discipline of Livestock Products Technology in Madras Veterinary College, TANUVAS, Chennai, India.