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Emulsion, texture et microstructure de la mortadelle de poulet

Emulsion, texture et microstructure de la mortadelle de poulet


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About the Book

L'industrie de la viande est à la recherche de produits de qualité, une caractéristique principalement liée à l'équilibre de la composition. Par conséquent, le développement de produits à base de viande de poulet a suscité un intérêt croissant en raison de leur haute valeur nutritionnelle, de leur disponibilité, de leur prix et de leurs caractéristiques d'émulsification. La qualité des composants chimiques de base de la formation d'émulsions (protéines, matières grasses et humidité) et des ingrédients a été évaluée dans la formulation de la mortadelle de poulet à l'aide d'une planification expérimentale des mélanges, qui a été appliquée aux composants de base afin d'obtenir la composition d'émulsion la plus stable. Cette étude a montré que la compréhension de la contribution des effets de chaque constituant de base, ainsi que des principaux ingrédients utilisés dans la fabrication de la mortadelle de poulet, est fondamentale pour développer de meilleurs produits et résoudre les problèmes de l'industrie.


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Product Details
  • ISBN-13: 9786203326215
  • Publisher: International Book Market Service Ltd
  • Publisher Imprint: International Book Market Service Ltd
  • Height: 229 mm
  • No of Pages: 60
  • Returnable: N
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6203326216
  • Publisher Date: 22 Jan 2025
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Returnable: N
  • Weight: 145 gr

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