Palatability of Sous Vide Processed Chicken Breast

Poultry Science

Volumn 75, Issue 8, 1996, Pages 1056-1063

  Turner, B E ^a   Larick, D K ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Chicken; Color; Flavor; Sous vide; Texture

Indexed keywords

ALCOHOL; ALDEHYDE; HYDROCARBON; KETONE; LACTATE SODIUM;

ANIMAL; ANIMAL DISEASE; ARTICLE; CHEMISTRY; CHICKEN; FOOD HANDLING; GAS CHROMATOGRAPHY; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

ALDEHYDES; ANIMALS; CHICKENS; CHROMATOGRAPHY, GAS; ETHANOL; FOOD TECHNOLOGY; HYDROCARBONS; KETONES; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; SODIUM LACTATE; TEMPERATURE;

EID: 0030210867     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.3382/ps.0751056     Document Type: Article

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