Call Us 080-41656200 (Mon-Sat: 10AM-8PM)
Free Shipping above Rs. 1499
Cash On Delivery*

Studies on Texture of Some Foods


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :   
Delivery in :  2-7 Business Days


Check Your Delivery Options

Rs. 5,066

Availability: In stock

  • Product Description

Food texture is important in product development, quality control, sensory testing, and process engineering. Fortunately, there have been efforts to fully characterize the texture of many food products with methods such as Texture Profile Analysis (TPA). Knowing how to effectively characterize the texture of a food product allows one to constantly improve formulations, processing methods, product stability, and shelf life. Camel meat is healthier as they produce carcasses with less fat as well as having less levels of cholesterol in fat than other meat animals, This is an important factor in reducing the risk of cardiovascular disease, which is related to saturated fat consumption, Camel meat is also used for remedial purposes for diseases such as hyperacidity, hypertension, pneumonia and respiratory disease as well as an aphrodisiac. There for in this book meat (beef and camel) were used to prepare burger and sausage blends at different ratios of defatted soybean flour use in producing burger and sausage.

Product Specifications
SKU :COC43979
AuthorWael Abdel-Rafee Mahmoud Saleh,Ashraf Mahdy Sharoba and Hammam E.M. Bahlol - Hassan H.A. El-Tanahy
Number of Pages180
Publishing Year2012-07-16T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00
0 Review(s)