EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Effect of Different Cooking Methods on Bacteriological Quality of Meat

Physical, chemical properties and fatty acids profile of chicken breast and leg meat as affected by mari-nating and cooking methods

Effect of different cooking techniques on quality characteristics of some fish species

Carcass Traits, Cuts Yield, Raw Meat Quality and Burger Quality Characteristics of Different Marketing Ages and Sex Broiler Chickens

The Effect of Cooking Method and Food Additives on Formation of Polycyclic Aromatic Hydrocarbons in Chicken Meat

Effect of different thawing techniques on certain quality parameters of different cut-up parts of broiler chicken

BIOGENIC AMINES IN CHICKEN EDIBLE PARTS AND THEIR AFFECTION BY COOKING

The preservation of chicken meat. 1.Chemical changes

INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT