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1.
Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming.
Poult Sci
; 102(1): 102317, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36436382
2.
Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast.
J Food Sci
; 85(8): 2398-2405, 2020 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-32614081
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