ISBN: 9783330032897 - functional chicken meat nuggets (6 risultati)

Paperback. Condizione: Brand New. 01 edition. 88 pages. 8.66x5.91x0.20 inches. In Stock.

Taschenbuch. Condizione: Neu. Functional Chicken Meat Nuggets | R. Jayanthi (u. a.) | Taschenbuch | 88 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9783330032897 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book discusses about the functional properties of the ingredients which are used in the preparation of functional chicken meat products. In the preparation chicken meat nuggets the influence of fruit fibre addition and replacement of sodium chloride salt with potassium chloride was discussed and the parameters were analysed. The conclusion has been given as the standard level of ingredients to be used in the preparation of high fibre - low sodium chicken meat nuggets. 88 pp. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book discusses about the functional properties of the ingredients which are used in the preparation of functional chicken meat products. In the preparation chicken meat nuggets the influence of fruit fibre addition and replacement of sodium chloride salt with potassium chloride was discussed and the parameters were analysed. The conclusion has been given as the standard level of ingredients to be used in the preparation of high fibre - low sodium chicken meat nuggets.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Jayanthi R.The author has completed her undergraduation in Bachelor of Veterinary Science &A.H and post graduation in the discipline of Livestock Products Technology in Madras Veterinary College, TANUVAS, Chennai, India.This book.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book discusses about the functional properties of the ingredients which are used in the preparation of functional chicken meat products. In the preparation chicken meat nuggets the influence of fruit fibre addition and replacement of sodium chloride salt with potassium chloride was discussed and the parameters were analysed. The conclusion has been given as the standard level of ingredients to be used in the preparation of high fibre - low sodium chicken meat nuggets.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 88 pp. Englisch.…