Effect of Addition of Polyphosphates and Salt Before and After Cooking on Quality of Freeze-Dried Cooked Chicken
Open Access
- 1 November 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (6) , 1573-1578
- https://doi.org/10.3382/ps.0571573
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- CHEMICAL AND SENSORY CHANGES IN FREEZE‐DRIED CHICKEN AND PORK DURING HIGH TEMPERATURE, OXYGEN‐FREE STORAGEJournal of Food Science, 1978
- DEVELOPMENT OF PROCEDURES TO MINIMIZE MECHANICAL DAMAGE IN FREEZE‐DRIED MEAT PATTIESJournal of Food Science, 1977
- EFFECT OF CONDENSED PHOSPHATES ON pH, SWELLING AND WATER‐HOLDING CAPACITY OF BEEFJournal of Food Science, 1972
- Evaluation of Objective Methods of Measuring Differences in Texture of Freeze‐Dried Chicken MeatJournal of Food Science, 1966