Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Zhuang, H ^a   Savage, E M ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Chicken breast; Combi oven; Commercial oven; Sensory descriptive profile; Water cooking

Indexed keywords

WATER;

ANIMAL; ARTICLE; CHICKEN; COOKING; HEAT; HUMAN; INSTRUMENTATION; MEAT; QUALITY CONTROL; SENSATION; SHEAR STRENGTH; TASTE; TEMPERATURE; TIME;

ANIMALS; CHICKENS; COOKERY; HOT TEMPERATURE; HUMANS; MEAT; QUALITY CONTROL; SENSATION; SHEAR STRENGTH; TASTE; TEMPERATURE; TIME FACTORS; WATER;

COLUMBA;

EID: 53549128916     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00931.x     Document Type: Article

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