Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 227-233
- https://doi.org/10.1111/j.1365-2621.1981.tb14569.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- SENSORY PROFILING OF CANNED BONED CHICKEN: SENSORY EVALUATION PROCEDURES AND DATA ANALYSISJournal of Food Science, 1980
- SENSORY PROFILING OF CANNED BONED CHICKEN:COMPARISONS OF RETAIL, SCHOOL LUNCH, AND MILITARY CANNED BONED CHICKENJournal of Food Science, 1980
- Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During CookingaJournal of Food Science, 1964
- THE EFFECT OF METHOD OF COOKING ON THE MOISTURE CONTENT OF CANNED PRE-COOKED POULTRY MEATCanadian Journal of Research, 1947