Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze...

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Veröffentlicht in:	Korean journal for food science of animal resources 2015-01, Vol.35 (1), p.101-107
Hauptverfasser:	Kim, Hack-Youn, Kim, Kon-Joong, Lee, Jong-Wan, Kim, Gye-Woong, Choe, Ju-Hui, Kim, Hyun-Wook, Yoon, Yohan, Kim, Cheon-Jei
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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