Peculiarities of the use of mushrooms Agaricus bisporus and Pleurotus os-treatus and effect on the quality and microstructure of chicken batter
The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies.Meat products with low fat content are the major trends in developing healthier meat products.Attention is drawn that Snackbars the animal fat is essential for emulsified meat products to enhance the stability, f