Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak-Reference-Cited by-同舟云学术

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

Published:2016-02-28 Issue:1 Volume:36 Page:1-7
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

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

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201607761287746.pdf

Reference23 articles.

1. Hedonic scale with reference: performance in obtaining predictive models

2. Combining two proven mechanical tenderness measurements in one steak1,2

3. Decontamination of food products with superheated steam

4. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

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