A Comparison of Leghorn Fowl and Fryers for Precooked Battered Fried Chicken
Open Access
- 1 September 1968
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 47 (5) , 1590-1599
- https://doi.org/10.3382/ps.0471590
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Water Absorption and Retention by Cut Up Broiler Parts Chilled in Polyphosphate Solutions ,Poultry Science, 1964
- 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
- Influence of Polyphosphates in Chilling Water on Quality of Poultry MeatPoultry Science, 1963
- The Effect of Phosphates on Moisture Absorption, Retention and Cooking Losses of Broiler CarcassesPoultry Science, 1963
- Effects of Polyphosphates on Water Uptake, Moisture Retention, and Cooking Loss in BroilersPoultry Science, 1963
- Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up ChickenPoultry Science, 1963