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Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049239/ https://ncbi.nlm.nih.gov/pubmed/30263453 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0249-6 |
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