Characteristics of chicken nuggets as affected by added fat and variable salt contents

Author:

Yogesh K.,Ahmad T.,Manpreet G.,Mangesh K.,Das P.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference46 articles.

1. Akoh CC (1998) Fat replacers. Food Technol 52:47–53

2. Alakali JS, Irtwange SV, Mzer MT (2010) Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Sci 85:215–223

3. Anjaneyulu ASR, Sharma N (1991) Effect of fat and phosphate on the quality of raw and precooked buffalo meat patties. J Food Sci Technol 28:157–160

4. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington

5. Auvray M, Spence C (2008) The multisensory perception of flavour. Conscious Cogn 17:1016–1031

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