EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT
Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the value...
Main Author: | Thanaa Shehab |
---|---|
Format: | Article |
Language: | English |
Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-12-01
|
Series: | Теория и практика переработки мяса |
Subjects: | |
Online Access: | https://www.meatjournal.ru/jour/article/view/34 |
Similar Items
-
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
by: Can Yuan, et al.
Published: (2024-03-01) -
The Dynamic Conversion of Dietary Protein and Amino Acids into Chicken-Meat Protein
by: Shemil P. Macelline, et al.
Published: (2021-08-01) -
Nutritional Characteristics and Functions of D-Amino Acids in the Chicken
by: Shozo Tomonaga, et al.
Published: (2020-01-01) -
Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles
by: Ume Roobab, et al.
Published: (2024-03-01) -
Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation
by: Ume Roobab, et al.
Published: (2023-02-01)