T�tulo: Quality Attributes Of Low Fat Designer Chevon Meat Patty: Designing Low Fat Goat Meat Products
Editor: Lap Lambert Academic Publishing
Fecha de publicaci�n: 2011
Idioma: Ingl�s
ISBN 10: 3846546887
ISBN 13: 9783846546888
Encuadernaci�n: Paperback
Estado: Brand New
Peso: 0,21 kilogramos

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Sinopsis

In today perspective, consumers have become increasingly more health conscious and try to reduce dietary fat intake by consuming low fat foods especially red meat products which has higher fat contents. Ten percent egg albumin liquid and five percent skim milk powder were found to be optimum for designing low fat chevon patties. The designed meat product is having better nutraceutical values viz. lower fat content, better shelf life and low price.Among the two viz: ten percent egg albumin liquid and five percent skim milk powder, egg albumin liquid was found to be best for the preparation of cooked chevon patties.The chevon patties could be conveniently packed in LDPE for a period of fourteen days in refrigerated condition without any marked loss of physico-chemical, microbial and sensory quality.

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Edward Bowditch Ltd
Exstowe, Exton, Exeter, EX3 0PP, United Kingdom

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Legal entity name: Edward Bowditch Ltd
Legal entity form: Limited company
Business correspondence address: Exstowe, Exton, Exeter, EX3 0PP
Company registration number: 04916632
VAT registration: GB834241546
Authorised representative: Mr. E. Bowditch

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Cantidad del pedido	De 7 a 18 d�as h�biles	De 2 a 5 d�as h�biles
Primer art�culo	EUR 28.82	EUR 28.82

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