Effect of Salt Brining and Cooking Procedure on Tenderness and Microbiology of Smoked Cornish Game Hens
Open Access
- 1 March 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (2) , 761-764
- https://doi.org/10.3382/ps.0550761
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Sensory and Microbiological Evaluation of Smoked Cornish Game HensPoultry Science, 1975
- Effect of Antemortem Injection of Sodium Chloride, Papain and Papain Derivatives on the Tenderness of BeefJournal of Animal Science, 1967
- The Effect of Freezing, Method of Cooking, and Storage Time on the Tenderness of Pre-cooked and Raw Turkey MeatPoultry Science, 1962
- The Cooking of Fowl with Various Salts for Precooked Poultry ProductsPoultry Science, 1961