Cooking schematic of PSE-like and normal chicken breast under

By A Mystery Man Writer

Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A

Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering

Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering

The effect of cooking process on nitrate content, nitrite content and

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A

The cooking loss (a), shear force value (b) of PSE-like and normal

Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering

Characteristics of raw materials used in the experiment.

Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering

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