Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets

The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significa...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 4 vom: 03. Juni, Seite 328-337
1. Verfasser:	Tournour, Hernán H (VerfasserIn)
Weitere Verfasser:	Cunha, Luís M, Magalhães, Luís M, Lima, Rui C, Segundo, Marcela A
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Appearance colour consumer acceptance open-ended comments sensory evaluation Antioxidants