Abdulhameed, Asmaa A. and Yang, Tajul A. and Abdulkarim, A. A. (2016) Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking. Polish Journal of Food and Nutrition Sciences, 66 (3). pp. 199-209. ISSN 2083-6007
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Official URL: https://doi.org/10.1515/pjfns-2015-0044
Abstract
The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150 13200
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply |
| Divisions: | Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Article |
| Depositing User: | Mr Noorazilan Noordin |
| Date Deposited: | 11 Oct 2017 00:58 |
| Last Modified: | 11 Oct 2017 00:58 |
| URI: | http://eprints.usm.my/id/eprint/37026 |
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