Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before Breading

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1 May 1968

journal article
Published by Elsevier in Poultry Science

Vol. 47 (3), 739-746
https://doi.org/10.3382/ps.0470739

Abstract

No abstract available

Keywords

This publication has 1 reference indexed in Scilit:

Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and Thighs
Poultry Science, 1964

Cited by 26 articles