Influence of Raw Meat Content on 3D-Printing and Rheological Properties
The aim of this study was to investigate the influence of raw chicken meat content on the rheological properties and 3D printability of minced meat mixtures using different concentrations of raw and cooked chicken meat. The meat mass contained yolk, crushed ice, lean raw meat and cooked meat with a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2021-05-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/158 |
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