9783846546888 - Quality attributes of low fat designer chevon meat patty: Designing low fat goat meat products di Sharma, Rohit; Kumar, Arvind (6 risultati)

Paperback. Condizione: Brand New. 108 pages. 8.66x5.91x0.25 inches. In Stock.

Taschenbuch. Condizione: Neu. Neuware -In today perspective, consumers have become increasingly more health conscious and try to reduce dietary fat intake by consuming low fat foods especially red meat products which has higher fat contents. Ten percent egg albumin liquid and five percent skim milk powder were found to be optimum for designing low fat chevon patties. The designed meat product is having better nutraceutical values viz. lower fat content, better shelf life and low price.Among the two viz: ten percent egg albumin liquid and five percent skim milk powder, egg albumin liquid was found to be best for the preparation of cooked chevon patties.The chevon patties could be conveniently packed in LDPE for a period of fourteen days in refrigerated condition without any marked loss of physico-chemical, microbial and sensory quality.Books on Demand GmbH, Überseering 33, 22297 Hamburg 108 pp. Englisch.

Taschenbuch. Condizione: Neu. Quality attributes of low fat designer chevon meat patty | Designing low fat goat meat products | Rohit Sharma (u. a.) | Taschenbuch | 108 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783846546888 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In today perspective, consumers have become increasingly more health conscious and try to reduce dietary fat intake by consuming low fat foods especially red meat products which has higher fat contents. Ten percent egg albumin liquid and five percent skim milk powder were found to be optimum for designing low fat chevon patties. The designed meat product is having better nutraceutical values viz. lower fat content, better shelf life and low price.Among the two viz: ten percent egg albumin liquid and five percent skim milk powder, egg albumin liquid was found to be best for the preparation of cooked chevon patties.The chevon patties could be conveniently packed in LDPE for a period of fourteen days in refrigerated condition without any marked loss of physico-chemical, microbial and sensory quality. 108 pp. Englisch.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Sharma RohitDr. Rohit Sharma has obtained the degree of M.V.Sc in Livestock Product Technology in year 2011 from SKUAST-J, Jammu, INDIA under supervision of Dr. ARVIND KUMAR, Assistant Professor, Division of LPT. He is author of man.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In today perspective, consumers have become increasingly more health conscious and try to reduce dietary fat intake by consuming low fat foods especially red meat products which has higher fat contents. Ten percent egg albumin liquid and five percent skim milk powder were found to be optimum for designing low fat chevon patties. The designed meat product is having better nutraceutical values viz. lower fat content, better shelf life and low price.Among the two viz: ten percent egg albumin liquid and five percent skim milk powder, egg albumin liquid was found to be best for the preparation of cooked chevon patties.The chevon patties could be conveniently packed in LDPE for a period of fourteen days in refrigerated condition without any marked loss of physico-chemical, microbial and sensory quality.