Chicken Nuggets Quality Affected by the Egg White Addition
One of the binding agent which could be used in the production of chicken nuggets is egg white. The different frying temperature and time will result in different physical, chemical and nutritional quality. The aim of this study was to find out the effect of addition egg white to the nuggets' q...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2012-04-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/94 |