Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast
Zihang Li, Qianyi He, Jiaxin Lai, Jie Lin, Shaozong Wu, Zonglin Guo, Hua Zheng
Topics & Concepts
Water holding capacityDegree (music)Water retentionFood scienceChicken breastCooking methodsDenaturation (fissile materials)ChemistryBiologyNuclear chemistryPhysicsSoil waterEcologyAcousticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology