2019•Food ControlOpen access

Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach

Felix Rabeler, Jacob Lercke Skytte, Aberham Hailu Feyissa

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Key concepts: Roasting, Lightness, Browning, Chicken breast, Chemistry, Food science, Biological system, Convection

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Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach — Research Paper | ScholarLens