Heat Transfer Properties, Moisture Loss, Product Yield, and Soluble Proteins in Chicken Breast Patties During Air Convection Cooking
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/80/4/508/4382928/poultrysci80-0508.pdf
Reference25 articles.
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3. The effect of cooking temperature and time on some mechanical properties of meat;Bouton;J. Food Sci.,1972
4. Changes in shear parameters of meat associated with structural changes produced by aging, cooking, and myofibrillar contraction;Bouton;J. Food Sci.,1975
5. Pan-frying of meat patties I: A study of heat and mass transfer;Dagerskog;Lebensm. Wiss. Technol.,1979
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