The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, high pressure homogenizing, spray drying, cooling, sieving and packing.
The effects of polyethene glycol 20000 andsodium dodecyl sulfate on the dispersion of magnesiumzincferriteslurrypreparedbyballmillingdispersion were studied.