Effect of Sodium Tripolyphosphate (STPP) to Physicochemical and Sensory Characteristics of Turkey Nuggets Derived from White and Dark Turkey Meats
Turkey meat is a well-known foodstuff and source of protein in the United States, while in Indonesia turkey meat has not yet optimally processed as a foodstuff. The advantages of turkey meat are: has low calorie, high protein than other poultry meats, and good source of vitamin and mineral. Contrary...
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| Main Authors: | , , |
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| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2014-05-20.
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