Results 251 to 260 of about 36,542 (265)

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Journal of Agricultural and Food Chemistry, 2010
Dong Ahn, Byungrok R Min
exaly  

Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast

International Journal of Refrigeration, 2020
Chao Zhang, Xinping Diao, Qian Chen
exaly  

Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values

Poultry Science, 2018
Dongwook Kim, Aera Jang, Joko Sujiwo
exaly  

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

LWT - Food Science and Technology, 2005
Marina Pasquini, Davide Barbanti
exaly  

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

Animal, 2015
Massimiliano Petracci, Francesca Soglia, C Cavani   +2 more
exaly  

Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness

Food Science and Biotechnology, 2017
Jongchul Seo, Seo Jongchul
exaly  

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

Korean Journal for Food Science of Animal Resources, 2014
Koth-Bong-Woo-Ri Kim, Dong-Hyun Ahn, Bo-Ram Kim   +2 more
exaly  

Analysis of chicken breast meat freshness with an electrochemical approach

Journal of Electroanalytical Chemistry, 2019
Li Fu, Huaiwei Zhang, Aimin Yu
exaly  

[Surgery of the funnel and chicken breast].

Deutsche medizinische Wochenschrift (1946), 1979
openaire   +1 more source

Quantitative investigation on the effects of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat

Food Control, 2005
exaly