Quality of chicken patties as influenced by microwave and conventional oven cooking

Journal of Food Science and Technology

Volumn 33, Issue 2, 1996, Pages 162-164

  Nath, R L ^a,b   Mahapatra, C M ^a   Kondaiah, N ^a,c   Singh, J N ^a,b  

^a CENTRAL AVIAN RESEARCH INSTITUTE   (India)

^b BIHAR VETERINARY COLLEGE   (India)

^c Ministry of Agriculture   (India)

Author keywords

Chicken patties; Microwave cooking; Sensory attributes; Shear force value; Shrinkage

Indexed keywords

FOOD ADDITIVES; FOOD PROCESSING; MICROWAVE OVENS; OILS AND FATS; PH; PROTEINS;

CHICKEN PATTIES; MICROWAVE COOKING; SENSORY ATTRIBUTES; SHEAR FORCE VALUES;

FOOD PRODUCTS;

EID: 0030100778     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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