chicken nuggets

Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation
Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada
Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets.
Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note
Functionality of batters containing different starch types for deep-fat frying of chicken nuggets
Assessment of off-flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation.
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids.
Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat c...