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Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology.
Arya, Anita; Mendiratta, S K; Singh, Tarun Pal; Agarwal, Ravikant; Bharti, Sanjay Kumar.
Afiliação
  • Arya A; Department of Livestock Products Technology, College of Veterinary and Animal Sciences, GBPUAT, Pantnagar, Uttarakhand 263145 India.
  • Mendiratta SK; Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India.
  • Singh TP; Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India.
  • Agarwal R; Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India.
  • Bharti SK; Department of Livestock Product Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh 281001 India.
J Food Sci Technol ; 54(13): 4220-4228, 2017 Dec.
Article em En | MEDLINE | ID: mdl-29184228
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2017 Tipo de documento: Article