9783847377337 - quality attributes of semi-fried chicken fingers: effect of some spices and type of frying oil on quality attributes of semi-fried chicken fingers during frozen storage di ali taha abd el-wahab hamza, rasha; osheba, atif (4 risultati)
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Quality Attributes of Semi-fried Chicken Fingers | Effect of Some Spices and Type of Frying Oil on Quality Attributes of Semi-fried Chicken Fingers during Frozen Storage | Rasha Ali Taha Abd EL-Wahab Hamza (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783847377337 | Veran…twortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
Quality Attributes Of Semi-Fried Chicken Fingers: Effect Of Some Spices And Type Of Frying Oil On Quality Attributes Of Semi-Fried Chicken Fingers During Frozen Storage
Ali Taha Abd El-Wahab Hamza, Rasha; Osheba, Atif; Ali Taha Abd El-Wahab Hamza, R; Osheba, Atif
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 204 pages. 8.66x5.91x0.46 inches. In Stock.
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Da: moluna, Greven, Germaniamoluna
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EUR 64,43
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ali Taha Abd EL-Wahab Hamza RashaRasha A. Hamza B. Sc. in Agricultural Sciences (Food Technology) in may 2004 with a grade of Very Good. Faculty of Agriculture, Cairo University, Egypt.M.Sc. in Agricul…tural Sciences (food Technology).
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Over the past few years, the consumption of poultry meat has become very popular due to their nutritional characteristics. Spent laying hens are by-products of the egg industry, and the meat obtained from these birds has poor functional… properties. Furthermore, while the quality of broilers as raw material for manufacture of processed meat pro ducts has been improved through breeding, feeding and management, spent hen meat poses serious problems with regard to both processing and utilization. Chicken fingers are one of the new products suitable for effective utilization of tough meat from spent hens. This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, selection of the best spices mixture which can be used as antioxidant in the process. This study should help research center in the food and should be especially useful to Manufacturers of poultry and meat products.
