Flavor of Microwave- and Conventionally-Reheated Turkey
Open Access
- 1 May 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (3) , 703-706
- https://doi.org/10.3382/ps.0500703
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken AromaJournal of Food Science, 1969
- Origin and Nature of Aroma in Fat of Cooked PoultryJournal of Food Science, 1969
- Electronic and Conventional Cookery of Lamb Roasts . Cooking Losses and PalatabilityJournal of the American Dietetic Association, 1960
- Cooking Pork Electronically . Effect on Cooking Time, Losses, and QualityJournal of the American Dietetic Association, 1959