Table 2. The weight (%) in cooked chicken parts by different cooking methods

	Wing	Breast	Leg
Boiled	75.66^aA1)	71.30^bAB	69.20^bB
Pan-cooked	74.66^aA	72.60^aA	65.50^bB
Pan-fried	76.13^aA	69.80^bB	64.60^cB
Deep-fried	61.86^bD	69.20^aB	64.40^bB
Steamed	70.00^C	66.70^C	78.66^A
Roasted	72.00^baC	61.73^bD	54.40^cC
Microwaved	73.76^aAB	69.03^bB	63.90^cB