POULTRY PRODUCT QUALITY. 1. Compositional Changes During Cooking of Turkey Roasts
- 1 March 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (2), 184-186
- https://doi.org/10.1111/j.1365-2621.1970.tb12134.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Skin and Meat Yields of Turkeys as Influenced by StrainPoultry Science, 1968
- Effects of Radiation, Heating and Storage on Volatile Carbonyl Compounds in Clam MeatsJournal of Food Science, 1967
- Tenderness and Juiciness of Turkey Roasts Cooked to Different TemperaturesPoultry Science, 1967
- Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile FractionJournal of Food Science, 1965
- Chicken Broth Flavor and pHPoultry Science, 1965
- Direct Quantitative Isolation of Monocarbonyl Compounds from Fats and Oils.Analytical Chemistry, 1963
- Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold ConcentrationsJournal of Dairy Science, 1963
- Edible Yield of Roasted Breasts and Thighs of Bronze and White TurkeysPoultry Science, 1962
- Regeneration of carbonyl compounds from 2,4‐dinitrophenylhydrazones with sulfuric acidJournal of Oil & Fat Industries, 1960
- Multiple Range and Multiple F TestsBiometrics, 1955