DONENESS OF COMMERCIALLY COOKED BROILER THIGHS AS INDICATED BY AN OBJECTIVE COLOR METHOD
- 1 September 1975
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5) , 1091-1092
- https://doi.org/10.1111/j.1365-2621.1975.tb02276.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- SUBJECTIVE AND OBJECTIVE METHODS FOR ESTIMATING DONENESS IN WATER‐COOKED BROILER THIGHSJournal of Food Science, 1975
- The Effect of Time and Temperature of Cooking on Quality of Freeze-Dehydrated ChickenPoultry Science, 1969
- Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and ThighsPoultry Science, 1964