Effect of Cooking Method and Skewers on Quality of Turkey Rolls ,
Open Access
- 1 May 1965
- journal article
- Published by Elsevier in Poultry Science
- Vol. 44 (3) , 789-793
- https://doi.org/10.3382/ps.0440789
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Quality of Whole Turkey and Turkey RollsJournal of the American Dietetic Association, 1962
- THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUESJournal of Food Science, 1955
- EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF1Journal of Food Science, 1941