Development of Gluten-Free Coated Chicken Liver, Examination of the Effects of Spices and Cooking Methods on Product Quality Characteristics and Heterocyclic Aromatic Amine (HCA) Compounds
The objectives of this study were to develop a coated gluten-free chicken liver product that could be consumed by a wide range of consumer groups and to investigate the quality characteristics and heterocyclic aromatic amine (HCA) compounds. The effects of three different formulations (thyme, turmer...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/10/5295 |
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