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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...

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Detalles Bibliográficos
Autores principales:	Kim, Honggyun, Do, Hyun Wook, Chung, Heajung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2017
Materias:	Article
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

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