Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

International Journal of Food Science and Technology

Volumn 46, Issue 1, 2011, Pages 122-129

  Kumar, Vinay ^a   Kumar Biswas, Ashim ^a   Kumar Chatli, Manish ^a   Sahoo, Jhari ^a  

^a GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY   (India)

Author keywords

Green banana flour; Lipid oxidation; Nuggets; Soybean hull flour; Vacuum packaging

Indexed keywords

GREEN BANANA FLOUR; LIPID OXIDATION; NUGGETS; SOYBEAN HULL FLOUR; VACUUM PACKAGING;

ANIMALS; FATTY ACIDS; FRUITS; OXIDATION;

VACUUM;

GLYCINE MAX; LACTOBACILLUS;

EID: 78650252217     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02461.x     Document Type: Article

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