Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature
Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt and sodium tripolyphosphates. The control product was prepared in a similar manner except that rice flour substituted by...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2014-11-01
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| Series: | Indian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAnS/article/view/44792 |