Effect of Dry-Chilling on the Flavor of Fried Chicken
Open Access
- 1 January 1973
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 52 (1) , 253-262
- https://doi.org/10.3382/ps.0520253
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of FoodsJournal of Food Science, 1968
- Gas Chromatography of Chicken and Turkey Volatiles: The Effect of Temperature, Oxygen, and Type of Tissue on Composition of the Volatile FractionJournal of Food Science, 1963
- Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up ChickenPoultry Science, 1963
- Effects of Ice Water Chilling on Flavor of ChickenPoultry Science, 1955
- Flavor Studies, Origin of Chicken FlavorJournal of Agricultural and Food Chemistry, 1954