:: International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies
http://TuEngr.com
ISSN 2228-9860
eISSN 1906-9642
CODEN: ITJEA8
FEATURE PEER-REVIEWED ARTICLE
Vol.12(11)(2021) |
Elena Statsenko (Department of Food Technologies and Engineering, Institute of Living Systems, North Caucasus Federal University, Stavropol, RUSSIA),
Ruslan Omarov, Sergei Shlykov (Department of Production Technology and Processing of Agricultural Products, Stavropol State Agrarian University, Stavropol, RUSSIA),
Anton Nesterenko (Department of Technology for Storage and Processing of Livestock Products, Kuban State Agrarian University named after, Krasnodar, RUSSIA),
Maksim Rebezov (Research Department, V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow, 109316, RUSSIA).
Disciplinary: Architecture (Islamic-Architecture, Traditional Architecture).
doi: 10.14456/ITJEMAST.2021.230
Keywords: Mechanically separated chicken; Fat-holding capacity; Heat treatment; Raw minced meat; Water-holding capacity.
Paper ID: 12A11T
Cite this article:
Statsenko, E., Omarov, R., Shlykov, S., Nesterenko, A. and Rebezov, M. (2021). Chicken Nuggets Recipe and Technology Development with Dietary Fiber. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 12(11), 12A11T, 1-8. http://doi.org/10.14456/ITJEMAST.2021.230
References
Other issues:
Vol.12(12)(2021)
Vol.12(11)(2021)
Vol.12(10)(2021)
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