EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT
This work is carried out to evaluate the effect of frozen storage andcooking methods on the quality of chicken meat. The highest moisture losseswere observed in chicken breast and thigh meat samples cooked by themicrowave method. Also, all the investigated cooking methods of the samesamples reduced...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Árabe |
| Izdano: |
Fayoum University, Faculty of Agriculture
2010-07-01
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| Serija: | Fayoum Journal of Agricultural Research and Development |
| Teme: | |
| Online dostop: | https://fjard.journals.ekb.eg/article_195688_33403941054f26a7a54495228ea73156.pdf |
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