STABILITY AND ACCEPTABILITY OF PHOSPHATE‐TREATED AND PRECOOKED CHICKEN PIECES REHEATED WITH MICROWAVE ENERGY
- 1 January 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (1), 161-164
- https://doi.org/10.1111/j.1365-2621.1973.tb02803.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A Comparison of Leghorn Fowl and Fryers for Precooked Battered Fried ChickenPoultry Science, 1968
- Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before BreadingPoultry Science, 1968
- Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and ThighsPoultry Science, 1964