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1.
Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.
J Food Sci Technol
; 53(8): 3137-3146, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27784908
2.
Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.
J Food Sci Technol
; 53(6): 2760-9, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-27478232
3.
Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract.
Foods
; 10(6)2021 Jun 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34200641
4.
Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.
J Food Sci
; 82(3): 622-631, 2017 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-28192853
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