A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods


This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and… (More)
DOI: 10.5851/kosfa.2017.37.5.626


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