Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties
Chicken eggshells are a source of calcium and protein that can be added to restructured meat products, including patties. This study aimed to improve the chemical quality of beef patties with the addition of chicken eggshell nanopowder, including pH, protein content, ash content, fat content, antiox...
| Main Authors: | , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
Czech Academy of Agricultural Sciences
2023-12-01
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| Serier: | Czech Journal of Food Sciences |
| Fag: | |
| Online adgang: | https://cjfs.agriculturejournals.cz/artkey/cjf-202306-0004_utilisation-of-chicken-eggshell-nanopowder-on-physicochemical-quality-microstructure-and-amino-acid-profile-o.php |