Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography

Journal of Food Process Engineering

Volumn 34, Issue 6, 2011, Pages 2205-2219

  Adedeji, Akinbode A ^a   Ngadi, Michael O ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CHICKEN NUGGETS; CORE PART; FAT CONTENTS; INTERCONNECTIVITY; MICRO-STRUCTURAL CHARACTERIZATION; MICROSTRUCTURAL CHARACTERISTICS; MICROSTRUCTURAL PROPERTIES; MOISTURE LOSS; SPHERICAL STRUCTURES; X RAY MICRO-COMPUTED TOMOGRAPHY;

ANIMALS; COATINGS; COMPUTERIZED TOMOGRAPHY; PORE SIZE;

TOMOGRAPHY;

EID: 82955207085     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00565.x     Document Type: Article

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