scholarly journals Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat

2018 ◽  
Vol 97 (2) ◽  
pp. 676-683 ◽  
Author(s):  
M. Al-Hijazeen ◽  
A. Mendonca ◽  
E.J. Lee ◽  
D.U. Ahn
Keyword(s):  
Tannic Acid ◽  
Chicken Meat ◽  
Sensory Characteristics ◽  
Oregano Oil ◽  
Cooked Chicken Meat

scholarly journals Formation of Cholesterol Oxides in Irradiated Raw and Cooked Chicken Meat During Storage

2001 ◽  
Vol 80 (1) ◽  
pp. 105-108 ◽  
Author(s):  
J.I. Lee ◽  
S. Kang ◽  
D.U. Ahn ◽  
M. Lee
Keyword(s):  
Chicken Meat ◽  
Cholesterol Oxides ◽  
Cooked Chicken Meat

scholarly journals Factors affecting cooked chicken meat flavour: a review

2013 ◽  
Vol 69 (3) ◽  
pp. 515-526 ◽  
Author(s):  
D.D. Jayasena ◽  
D.U. Ahn ◽  
K.C. Nam ◽  
C. Jo
Keyword(s):  
Chicken Meat ◽  
Factors Affecting ◽  
Cooked Chicken Meat

Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles

1967 ◽  
Vol 15 (4) ◽  
pp. 713-717 ◽  
Author(s):  
Masahide. Nonaka ◽  
Dale Robert. Black ◽  
Eldon L. Pippen
Keyword(s):  
Chicken Meat ◽  
Spectral Analyses ◽  
Mass Spectral ◽  
Cooked Chicken Meat

Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat

2011 ◽  
Vol 20 (5) ◽  
pp. 1257-1264 ◽  
Author(s):  
Ligianne Din Shirahigue ◽  
Carmen J. Contreras-Castillo ◽  
Miriam Mabel Selani ◽  
Ana Paula Nadai ◽  
Gerson Barreto Mourão ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Chicken Meat ◽  
Cooked Chicken Meat

scholarly journals Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Meat Science ◽  
2011 ◽  
Vol 88 (3) ◽  
pp. 397-403 ◽  
Author(s):  
M.M. Selani ◽  
C.J. Contreras-Castillo ◽  
L.D. Shirahigue ◽  
C.R. Gallo ◽  
M. Plata-Oviedo ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Natural Antioxidants ◽  
Chicken Meat ◽  
Wine Industry ◽  
Cooked Chicken Meat
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