Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were h...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Korean J Food Sci Anim Resour
Egile Nagusiak: Choi, Yun-Sang, Hwang, Ko-Eun, Jeong, Tae-Jun, Kim, Young-Boong, Jeon, Ki-Hong, Kim, Eun-Mi, Sung, Jung-Min, Kim, Hyun-Wook, Kim, Cheon-Jei
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2016
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4973943/
https://ncbi.nlm.nih.gov/pubmed/27499656
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.1.1
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