Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before Breading
Open Access
- 1 May 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (3) , 739-746
- https://doi.org/10.3382/ps.0470739
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and ThighsPoultry Science, 1964
- Yield and Composition of Broiler-Fryers Fried by Three MethodsJournal of the American Dietetic Association, 1963