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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven

Rakesh K. SinghDepartment of Food Science and Technology, University of Georgia, Athens, GA, USACorrespondence[email protected]
&
Deepti DeshpandeDepartment of Food Science and Technology, University of Georgia, Athens, GA, USA
Pages 1985-1997 | Received 19 Jul 2019, Accepted 22 Nov 2019, Published online: 10 Dec 2019

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Zhiyu Xiong, Tong Shi, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan & Ruichang Gao. (2022) Gel performance of surimi induced by various thermal technologies: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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Articles from other publishers (2)

Kamal Gandhi, Priyae Brath Gautam, Kuldeep Kumar, Rajan Sharma & Bimlesh Mann. (2021) Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex. Journal of Food Measurement and Characterization 15:3, pages 2831-2841.
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Tesfaye F. Bedane, Geraldine Quinn & James G. Lyng. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 743 766 .

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