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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
Silva, Fábio A. P., Ferreira, Valquíria C. S., Madruga, Marta S., Estévez, MarioVolume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2287-8
Date:
August, 2016
File:
PDF, 674 KB
english, 2016