The Effect of Age of Bird and Method of Chilling on Composition of Broiler Skin
Open Access
- 1 October 1980
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 59 (10) , 2247-2249
- https://doi.org/10.3382/ps.0592247
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Detection of Elements in Poultry Skin by Energy Dispersive Analysis of X-Rays with the Scanning Electron Microscope ,Poultry Science, 1979
- Amino Acid Content of Broiler, Quail and Duck SkinsPoultry Science, 1977
- Chicken Skin as a SnackPoultry Science, 1976
- POULTRY PRODUCT QUALITY. 2. Storage Time-Temperature Effects on Carbonyl Composition of Cooked Turkey and Chicken Skin FractionsJournal of Food Science, 1970
- POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and TemperatureJournal of Food Science, 1970
- Skin and Meat Yields of Turkeys as Influenced by StrainPoultry Science, 1968