salt baked chicken
Selected indexed studies
- Variation of volatile flavor substances in salt-baked chicken during processing. (Food Chem X, 2024) [PMID:39403295]
- Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions. (Poult Sci, 2002) [PMID:12512586]
- Nutrification and fat reduction of deep-fried protein isolates. (Food Chem, 2023) [PMID:39491292]
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- Nutrification and fat reduction of deep-fried protein isolates. (2023) pubmed
- Variation of volatile flavor substances in salt-baked chicken during processing. (2024) pubmed
- Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions. (2002) pubmed
- Application of oxidized starch in bake-only chicken nuggets. (2014) pubmed
- The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk. (2024) pubmed
- The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. (2016) pubmed
- Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products. (2012) pubmed
- Impact of sucrose and NaCl Co-pickling on the flavor profile and digestive properties of salted egg yolks. (2026) pubmed
- Tenderizing spent fowl meat with calcium chloride. 3. Biochemical characteristics of tenderized breast meat. (1997) pubmed
- Tenderizing spent fowl meat with calcium chloride. 2. The role of delayed application and ionic strength. (1997) pubmed