Cooking Techniques for Broiler Chickens
- 1 December 1971
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 59 (6) , 582-585
- https://doi.org/10.1016/s0002-8223(21)14157-4
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before BreadingPoultry Science, 1968
- Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and ThighsPoultry Science, 1964
- Yield and Composition of Broiler-Fryers Fried by Three MethodsJournal of the American Dietetic Association, 1963
- Cooked, Edible Meat in Parts of Chicken . I. BroilersJournal of the American Dietetic Association, 1955