Improving the Formation, Stabilization, Quality, and Extending the Shelf Life of Camel Meat Emulsion using Chitosan
The main objective of the current study was to apply chitosan as a stabilizing material to improve the quality and extend the shelf life of camel meat emulsion. Chitosan may achieve these roles through the adsorption of the protective layer at oil-water interfaces and viscosity enhancement. The add...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Assiut University
2023-10-01
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| Series: | Journal of Advanced Veterinary Research |
| Subjects: | |
| Online Access: | https://advetresearch.com/index.php/AVR/article/view/1513 |