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Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat
Conventional and Microwave Cooking Methods Nutritive Contents Quality Properties Chicken Meat
2009/1/16
Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric ac...