YIELDS OF DEEP‐FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1074-1076
- https://doi.org/10.1111/j.1365-2621.1979.tb03450.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effects of Cooking Methods and Browning Temperatures on Yields of Poultry PartsPoultry Science, 1974
- Prebrowned Fried ChickenPoultry Science, 1972
- Prebrowned Fried ChickenPoultry Science, 1972
- Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before BreadingPoultry Science, 1968
- Yield and Composition of Broiler-Fryers Fried by Three MethodsJournal of the American Dietetic Association, 1963
- Thermocouple Placement in Chicken CarcassesPoultry Science, 1961