Results 181 to 190 of about 466,065 (198)

Transmission of from raw chicken meat to cooked chicken meat through cutting boards

Food Control, 2014
Yuet Ying Loo, Chee Hao Kuan, Son Radu
exaly  

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

Poultry Science, 2020
Young Min Choi
exaly  

Polymerase chain reaction assay for identification of chicken in meat and meat products

Food Chemistry, 2009
A K Tiwari
exaly  

Use of egg yolk phospholipids to generate chicken meat odorants

Food Chemistry, 2019
De-Wei Chen, Jane K Parker, Dimitrios P Balagiannis   +2 more
exaly  

CHICKEN AND MEAT DISHES

2013
openaire   +1 more source

Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1 °C and in chicken-based meat products

Food Chemistry, 2002
M Beatriz A Gloria
exaly  

Campylobacter in Chicken Meat

2018
openaire   +1 more source

216 Allergy to chicken meat

Journal of Allergy and Clinical Immunology, 1991
Donald R. Hoffman, Mark H. Ellis
openaire   +1 more source

An Analysis on Consumers' Behavior of Chicken Meat at the Cafeterias of University: Focusing on Comparison between Food Safety Certified Chicken Meat and Environment-friendly Chicken Meat

Korean Journal of Organic Agricultue, 2014
Jae-Han Han, Soung-Hun Kim
openaire   +1 more source

Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached cells to acetic acid treatment

Food Research International, 2014
Gary Dykes, Sin Mei Tan, Sui Mae Lee
exaly