Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven-Reference-Cited by-同舟云学术

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Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

Published:2018-11 Issue: Volume:237 Page:60-68
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Rabeler Felix^ORCID,Feyissa Aberham Hailu

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat;Barbanti;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2005

2. Kinetics of solvent absorption and permeation through a highly swellable elastomeric network;Barrière;J. Polym. Sci., Part B: Polym. Phys.,2003

3. Transport Phenomena;Bird,2007

4. Principles of Objective Texture Measurement. Food Texture Viscosity Concept Meas;Bourne,2002

5. Food analysis;Bradley,2010

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