9783659948947 - Development of Chicken Tikka by Marination with Natural Tenderizers: Effect of Lemon Juice and Ginger Extract Marination on Quality Attributes of Spent Hen Breast M... (7 resultados)

Paperback. Condición: Brand New. 196 pages. 8.66x5.91x0.45 inches. In Stock.

Taschenbuch. Condición: Neu. Development of Chicken Tikka by Marination with Natural Tenderizers | Effect of Lemon Juice and Ginger Extract Marination on Quality Attributes of Spent Hen Breast Meat and Chicken Tikka | Yogesh Kumar (u. a.) | Taschenbuch | 196 S. | Englisch | 2016 | LAP LAMBERT Academic Publishing | EAN 9783659948947 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Chicken Tikka is a traditional Indian meat dish prepared by broiling or grilling small pieces of chicken which have been marinated in spices and curd. Traditionally, it is made on skewers in a tandoor (Indian clay oven). The literal meaning of Tikka is 'pieces of chicken' usually boneless. Marinated meat products provide taste, convenience and designer food to the consumers. Modern consumers expect the foods they eat to be beyond taste and attractiveness and also safe, healthy and cheaper. Therefore, development of household technology for production of marinated meat products is need of the hour. The aim of present investigation was to standardize the level of lemon juice and ginger extract as marinade solution for spent hen breast meat marination (semi-processing) and evaluate their use as marinade and also to explore the impact of marination on physico-chemical characterstics, sensory quality, textural properties and storage stability of chicken Tikka prepared from marinated spent hen breast meat. 196 pp. Englisch.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kumar YogeshYogesh Kumar is working as a Teaching Associate in Department of Livestock Products Technology at PGIVER,Jaipur. He obtained his B.V.Sc.&A.H from RAJUVAS,Bikaner in 2011 and M.V.Sc. from Department of Livestock Products T.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Chicken Tikka is a traditional Indian meat dish prepared by broiling or grilling small pieces of chicken which have been marinated in spices and curd. Traditionally, it is made on skewers in a tandoor (Indian clay oven). The literal meaning of Tikka is 'pieces of chicken' usually boneless. Marinated meat products provide taste, convenience and designer food to the consumers. Modern consumers expect the foods they eat to be beyond taste and attractiveness and also safe, healthy and cheaper. Therefore, development of household technology for production of marinated meat products is need of the hour. The aim of present investigation was to standardize the level of lemon juice and ginger extract as marinade solution for spent hen breast meat marination (semi-processing) and evaluate their use as marinade and also to explore the impact of marination on physico-chemical characterstics, sensory quality, textural properties and storage stability of chicken Tikka prepared from marinated spent hen breast meat.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 196 pp. Englisch.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Chicken Tikka is a traditional Indian meat dish prepared by broiling or grilling small pieces of chicken which have been marinated in spices and curd. Traditionally, it is made on skewers in a tandoor (Indian clay oven). The literal meaning of Tikka is 'pieces of chicken' usually boneless. Marinated meat products provide taste, convenience and designer food to the consumers. Modern consumers expect the foods they eat to be beyond taste and attractiveness and also safe, healthy and cheaper. Therefore, development of household technology for production of marinated meat products is need of the hour. The aim of present investigation was to standardize the level of lemon juice and ginger extract as marinade solution for spent hen breast meat marination (semi-processing) and evaluate their use as marinade and also to explore the impact of marination on physico-chemical characterstics, sensory quality, textural properties and storage stability of chicken Tikka prepared from marinated spent hen breast meat.