Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and Palatability
Open Access
- 1 March 1960
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 39 (2), 373-377
- https://doi.org/10.3382/ps.0390373
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Factors Affecting Poultry FlavorPoultry Science, 1958
- The Rate of Cooling and Water Absorption of Poultry Held in Various MediumsPoultry Science, 1956
- Effects of Ice Water Chilling on Flavor of ChickenPoultry Science, 1955