Acceptance of Precooked Frozen Chicken Reheated by Microwave Energy
Open Access
- 1 January 1973
- journal article
- Published by Elsevier in Poultry Science
- Vol. 52 (1) , 28-34
- https://doi.org/10.3382/ps.0520028
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The Effect of Freezing and Reheating on Shear Press Values of Precooked ChickenPoultry Science, 1971
- Factors Affecting the Flavor of Frozen Fried ChickenPoultry Science, 1970
- Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken AromaJournal of Food Science, 1969
- Applications of Microwave Energy in Preparation of Poultry Convenience Foods*Journal of Microwave Power, 1969
- A Comparison of Leghorn Fowl and Fryers for Precooked Battered Fried ChickenPoultry Science, 1968
- Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before BreadingPoultry Science, 1968
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955