Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

Ferreira, Valquíria C S; Morcuende, David; Madruga, Marta S; Hernández-López, Silvia H; Silva, Fábio A P; Ventanas, Sonia; Estévez, Mario

Ferreira, Valquíria C S; Morcuende, David; Madruga, Marta S; Hernández-López, Silvia H; Silva, Fábio A P; Ventanas, Sonia; Estévez, Mario.

Afiliação

Ferreira VC; Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil.
Morcuende D; IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain.
Madruga MS; Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil.
Hernández-López SH; Food Science, Faculty of Veterinary, Autonomous University of Nayarit, Tepic, Mexico.
Silva FA; Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil.
Ventanas S; IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain.
Estévez M; IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain.

J Food Sci Technol ; 53(6): 2760-9, 2016 Jun.

Article em En | MEDLINE | ID: mdl-27478232