Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions
Author:
Affiliation:
1. Department of Animal Science; National Chung Hsing University; Taichung Taiwan
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12589/fullpdf
Reference40 articles.
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3. The influence of cooking technique and core temperature on results of a sensory analysis of pork-depending on the raw meat quality;Bejerholm;Food Quality and Preference,2003
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