Quality changes in chicken livers during cooking

Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers’ preference for pink color and a creamy texture as desired attributes in preparing liver pâté may lead to in...

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Detalles Bibliográficos
Autores principales: Qu, Zhi, Tang, Juming, Sablani, Shyam S., Ross, Carolyn F., Sankaran, Sindhuja, Shah, Devendra H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8335660/
https://www.ncbi.nlm.nih.gov/pubmed/34329987
http://dx.doi.org/10.1016/j.psj.2021.101316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8335660/
https://www.ncbi.nlm.nih.gov/pubmed/34329987
http://dx.doi.org/10.1016/j.psj.2021.101316

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