The effect of storage and different cooking methods on the nutritional quality of chicken breast
Chickens are the most popular poultry consumed than others and its nutritional quality of chicken breast is affected by frozen storage and different cooking methods such as boiling, grilling, deep-frying and roasting. A study was conducted to determine the nutritional values in fresh and 7 days o...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | Monograph |
| اللغة: | English |
| منشور في: |
Universiti Sains Malaysia
2013
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/58900/1/SUZYELAWATI%20BINTI%20MOHD%20SHUKRI%20-%20e.pdf http://eprints.usm.my/58900/ |
| الوسوم: |
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