•,, i ' Effect Of Soy Flour, Packaging Material And Conditions On The Quality Characteristics Of Chicken Frankfurters During Refrigerated Storage
Entsar Nour El Din Mohamed Awad Allah;
Abstract
Chicken frankfurters were made at Tww levels of incorporated soybean flour (10 and 20%) and were evaluated for their quality attributes at zero time (fresh-prepared) and during refrigerated storage (2-4 °C) after packaging under three different conditions (air, vacuum, and carbon dioxide) in two different packaging materials (PET/AL/PE; polyethylene tere phthalate/aluminum/polyethylene and PA/PE; polyamide/polyethylene).
Other data
| Title | •,, i ' Effect Of Soy Flour, Packaging Material And Conditions On The Quality Characteristics Of Chicken Frankfurters During Refrigerated Storage | Other Titles | تأثير دقيق الصويا ومادة وظروف التعبئة على صفات الجودة لفرانكفورتر الدواجن أثنء التخزين بالتبريد | Authors | Entsar Nour El Din Mohamed Awad Allah | Issue Date | 2002 |
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