Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Wanwisa Chumngoen"'
Autor:
Wanwisa Chumngoen, Fa-Jui Tan
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 7, Pp 1028-1037 (2015)
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat.
Externí odkaz:
https://doaj.org/article/fa93e3d30645457a9c6a65acb73982a0
Autor:
Wanwisa Chumngoen, 李鳳嬌
104
Chicken meat is well-accepted as a healthier food option compared to red meat. Chicken offers several advantages over red meat that account for an increasing trend in chicken consumption. The unique organoleptic characteristics of native chi
Chicken meat is well-accepted as a healthier food option compared to red meat. Chicken offers several advantages over red meat that account for an increasing trend in chicken consumption. The unique organoleptic characteristics of native chi
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/76492379706693392289
Publikováno v:
Animal Science Journal. 87:1536-1544
Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4882e84db36dd497e411188bf7329866
https://doi.org/10.1111/asj.12589
https://doi.org/10.1111/asj.12589
Autor:
Fa-Jui Tan, Wanwisa Chumngoen
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 7, Pp 1028-1037 (2015)
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c75c904128b838d491781489e4bfebab
http://www.ajas.info/upload/pdf/ajas-28-7-1028.pdf
http://www.ajas.info/upload/pdf/ajas-28-7-1028.pdf
Publikováno v:
British poultry science. 57(6)
This study aimed to evaluate the changes in physicochemical, textural and sensory characteristics of broiler (BR) and Taiwan native chicken (TNC) pectoralis muscle heated at temperatures of 50-95°C. With increasing temperature, cooking loss, collage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed44b23b10d139c5e184c41b1e281ea0
https://pubmed.ncbi.nlm.nih.gov/27744716
https://pubmed.ncbi.nlm.nih.gov/27744716
Publikováno v:
Animal science journal = Nihon chikusan GakkaihoREFERENCES. 91(1)
The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage. The results show that the inoculation accelerated the pH reduction in fermentation. The i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::309acd059b3de51c826e689624e27e84
https://pubmed.ncbi.nlm.nih.gov/31729102
https://pubmed.ncbi.nlm.nih.gov/31729102
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 89(1)
This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d70125745b597f595db6e4565de7866
https://pubmed.ncbi.nlm.nih.gov/28840955
https://pubmed.ncbi.nlm.nih.gov/28840955
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 87(12)
Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6c5e82fa8747c0efc90a0353575a26ea
https://pubmed.ncbi.nlm.nih.gov/26990503
https://pubmed.ncbi.nlm.nih.gov/26990503
Publikováno v:
Journal of the Chinese Society of Animal Science; 2019, Vol. 48 Issue 4, p289-323, 57p