Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.

Bae, Su Min; Cho, Min Guk; Hong, Gi Taek; Jeong, Jong Youn

Bae, Su Min; Cho, Min Guk; Hong, Gi Taek; Jeong, Jong Youn.

Afiliación

Bae SM; Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea.
Cho MG; Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea.
Hong GT; Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea.
Jeong JY; Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea.

Korean J Food Sci Anim Resour ; 38(2): 417-430, 2018 Apr.

Article en En | MEDLINE | ID: mdl-29805289

Palabras clave

NaCl; cooking temperature; ground chicken breast; pigment properties; pink color

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2018 Tipo del documento: Article