The Effect of Phosphates on Moisture Absorption, Retention and Cooking Losses of Broiler Carcasses
Open Access
- 1 March 1963
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 42 (2) , 384-388
- https://doi.org/10.3382/ps.0420384
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and PalatabilityPoultry Science, 1962
- The Effect of Temperature and Time of Prechill Immersion on Total Moisture Absorption by Fryer ChickensPoultry Science, 1961
- Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and PalatabilityPoultry Science, 1960
- Moisture Absorption and Retention of Freshly Eviscerated Broilers as Influenced by Holding Time in Slush IcePoultry Science, 1958
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- The swelling effect of polyphosphates on lean meatJournal of the Science of Food and Agriculture, 1954