Effects of Cooking Methods and Browning Temperatures on Yields of Poultry Parts
- 1 July 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (4), 1391-1398
- https://doi.org/10.3382/ps.0531391
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Composition and structure of phospholipids in chicken muscle tissuesJournal of Oil & Fat Industries, 1965
- Autoxidation of Turkey LipidsaJournal of Food Science, 1964
- The Effect of Freezing, Method of Cooking, and Storage Time on the Tenderness of Pre-cooked and Raw Turkey MeatPoultry Science, 1962
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960