Results 211 to 218 of about 13,307 (218)

A Comparison of Meat Characteristics Between Duck and Chicken Breast

2006
S.-T. Joo, M.D. Shawkat Ali, G.-H. Kang, Y.-H. Hwang, G.-B. Park   +4 more
openaire   +1 more source

Antioxidant activity of Prunus mume extract in cooked chicken breast meat

International Journal of Food Science and Technology, 2006
Seung-Cheol Lee
exaly  

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Antioxidants, 2016
Aubrey Mendonça, Dong Ahn, Eun Joo Lee   +2 more
exaly  

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

International Journal of Food Science and Technology, 2019
Ming Huang, Jingxin Sun, Yinglian Zhu
exaly  

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

Food Control, 2005
exaly  

The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat

Food Chemistry, 2011
Graham Plastow, Mirko Betti
exaly  

The effect of cultural procedures on the attachment to chicken breast meat.

The Journal of applied bacteriology, 1981
S, Notermans, J, Dufrenne, M, Van Schothorst   +2 more
openaire   +1 more source

Studying the effects of superchilling storage conditions on the microstructure and quality of chicken breast meat

Journal of Food Engineering
Fatou Ndoye, Graciela Alvarez
exaly