Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Por Silva, Fábio A. P., Ferreira, Valquíria C. S., Madruga, Marta S., Estévez, Mario
Publicado no J Food Sci Technol (2016)

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Por Ferreira, Valquíria C. S., Morcuende, David, Madruga, Marta S., Hernández-López, Silvia H., Silva, Fábio A. P., Ventanas, Sonia, Estévez, Mario
Publicado no J Food Sci Technol (2016)