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Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique
The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. D...
Autores principales: | Gál, Robert, Kameník, Josef, Salek, Richardos Nikolaos, Polášek, Zdeněk, Macharáčková, Blanka, Valenta, Tomáš, Haruštiaková, Danka, Vinter, Štěpán |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189220/ https://www.ncbi.nlm.nih.gov/pubmed/35679669 http://dx.doi.org/10.1016/j.psj.2022.101923 |
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