Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150 13200
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
De Gruyter Open
2016
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Subjects: | |
Online Access: | http://eprints.usm.my/37026/1/%28Kinetics_of_Texture_and_Colour%29_%5BPolish_Journal_of_Food_and_Nutrition_Sciences%5D.pdf |