Quality of cooked meat products produced by the use of fat replacers /
Ayman Nasr Mahmoud Khalil
Quality of cooked meat products produced by the use of fat replacers / جودة مصنعات اللحوم المطهية المصنعة باستخدام بدائل الدهون Ayman Nasr Mahmoud Khalil ; Supervised Taha Mahmoud Nouman , Mohamed Talaat Emara - Cairo : Ayman Nasr Mahmoud Khalil , 2009 - 143Leaves : charts ; 30cm
Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
Twenty samples each of beef chicken and turkey lincheon as well as chicken ham were examined to determine its quality . The results revealed that the samples had deteriorated sensory attributes high fat saturated fatty acids and cholesterol content than normal level . The experimental work included the production of the products using fat replacers (plant oil, fat binder, modified rice starch and Indian gum)
Cooked meat products Fat replacers Modified rice starch
Quality of cooked meat products produced by the use of fat replacers / جودة مصنعات اللحوم المطهية المصنعة باستخدام بدائل الدهون Ayman Nasr Mahmoud Khalil ; Supervised Taha Mahmoud Nouman , Mohamed Talaat Emara - Cairo : Ayman Nasr Mahmoud Khalil , 2009 - 143Leaves : charts ; 30cm
Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
Twenty samples each of beef chicken and turkey lincheon as well as chicken ham were examined to determine its quality . The results revealed that the samples had deteriorated sensory attributes high fat saturated fatty acids and cholesterol content than normal level . The experimental work included the production of the products using fat replacers (plant oil, fat binder, modified rice starch and Indian gum)
Cooked meat products Fat replacers Modified rice starch