The improvement of equipment for study of rheological properties of chicken fillet during the «sous vide» cooking
International Journal of Development Research
Volume:
7
Article ID:
10497
4 pages
Research Article
The improvement of equipment for study of rheological properties of chicken fillet during the «sous vide» cooking
Received 29th July, 2017; Received in revised form 04th August, 2017; Accepted 17th September, 2017; Published online 30th October, 2017
Copyright ©2017, Svitlana Shapoval and Roman Romanenko. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract:
The scheme of measuring system for study of rheological properties of chicken fillet on the different stages of heat cooking treatment was given.
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