Chicken Skillet-Fried or Roasted With and Without an Edible Coating
Open Access
- 1 March 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (2) , 634-640
- https://doi.org/10.3382/ps.0500634
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Muscle Protein Composition and Eating Quality of Fresh and Frozen TurkeysJournal of Food Science, 1968
- Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before BreadingPoultry Science, 1968
- Comparison of Shear Press Measurements and Sensory Evaluation of Angel CakesJournal of Food Science, 1965
- Effect of Method of Cookery on Shrinkage, Moisture and Ether Extractable Content of Broiler Legs and ThighsPoultry Science, 1964
- Coating Sub-Scalded Broiler Parts in Order to Afford Protection against Dehydration and Skin Darkening in Fresh StoragePoultry Science, 1958