QUALITY CHARACTERISTICS OF CONVENIENCE CHICKEN PRODUCTS AS RELATED TO PACKAGING AND STORAGE
- 1 January 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 18-22
- https://doi.org/10.1111/j.1365-2621.1976.tb01091.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- HOT WATER AND MICROWAVE ENERGY FOR PRECOOKING CHICKEN PARTS: EFFECTS ON YIELD AND ORGANOLEPTIC QUALITYJournal of Food Science, 1973
- Acceptability of Microwave Reheated Precooked Chicken After Packaging, Freezing and StoringPoultry Science, 1973
- Effect of Storage on the Quality of Chicken FrankfurtersPoultry Science, 1972
- The Effect of Time and Temperature of Cooking on Quality of Freeze-Dehydrated ChickenPoultry Science, 1969
- A Comparison of Leghorn Fowl and Fryers for Precooked Battered Fried ChickenPoultry Science, 1968
- The Reaction of Myosin with MalonaldehydeJournal of Food Science, 1967
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955