Thermally Induced Changes in Quality of Chicken Breast Meat Protein Fractions

Rakesh K Singh^* and Deepti Deshpande

Department of Food Science and Technology, University of Georgia, Athens, USA

^*Corresponding Author: Rakesh K Singh, Head and Professor, Department of Food Science and Technology, 100 Cedar Street, University of Georgia, Athens, GA 30602, USA, Tel: 706-542-1084, Fax: 706 542-1050