Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
Kar Lin Nyam, Kok Ming Goh, Shu Qin Chan, Chin Ping Tan, Ling‐Zhi Cheong
Topics & Concepts
Chicken breastFood scienceChemistryBrineSous videMoistureOrganic chemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology