Konu "Chicken" için Güzel Sanatlar Tasarım ve Mimarlık Fakültesi listeleme
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Changes in chicken meat proteins during microwave and electric oven cooking
(Wiley, 2020)Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM ...