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A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods
This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686320/ https://www.ncbi.nlm.nih.gov/pubmed/29147085 http://dx.doi.org/10.5851/kosfa.2017.37.5.626 |