Assessing heat treatment of chicken breast cuts by impedance spectroscopy
The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 2 vom: 09. März, Seite 110-118
|
|---|
| 1. Verfasser: |
Schmidt, Franciny C
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Fuentes, Ana,
Masot, Rafael,
Alcañiz, Miguel,
Laurindo, João B,
Barat, José M |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2017
|
|---|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
|---|
| Schlagworte: | Journal Article
Thermal processing
chicken
impedance spectroscopy
non-destructive system |
|---|