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Showing 1 - 20 results of 37 for search '(( decrease NOT decrease the decrease ) OR ( decrease on decrease cooking water ))~', query time: 0.91s Refine Results
3
Published 2017
“... of pH, water holding capacity and shear force of the breast meat were not affected (P > 0.05) by DRC...”
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Article
4
Published 2020
“... not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging...”
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Article
5
Published 2018
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
6
Published 2025
“... were evaluated. Increasing the duration of the growing phase resulted in a linear decrease (P < 0.001...”
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Doctoral thesis
9
Published 2016
“... on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the...”
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Article
12
Published 2012
“... significant difference in shear force analysis between aged and not aged fillets. The best results for cooking...”
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Master thesis
16
Published 2015
“...) by inclusion of DRC and addition or not of carbohydrases. The cooking loss (CL) was influenced (P <0.05...”
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Master thesis
17
Published 2018
“... compared with N breast. On the other hand, water holding capacity (WHC) and protein content were higher...”
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Master thesis
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