Coating Sub-Scalded Broiler Parts in Order to Afford Protection against Dehydration and Skin Darkening in Fresh Storage
Open Access
- 1 November 1958
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 37 (6) , 1367-1373
- https://doi.org/10.3382/ps.0371367
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Food Coatings, Permeability of Acetostearin Products to Carbon Dioxide, Oxygen, and NitrogenJournal of Agricultural and Food Chemistry, 1956
- TECHNOLOGYChemical & Engineering News, 1955
- The Effect of Different Scald Water Temperatures on the Shelf-Life of Fresh, Non-Frozen FryersPoultry Science, 1955
- Food Coatings, Permeability of Acetostearin Products to Water VaporJournal of Agricultural and Food Chemistry, 1954
- Effect of Scalding Temperature on Quality of Stored Frozen TurkeysPoultry Science, 1954
- The Effect of Scalding Temperature on the Processing and Initial Appearance of TurkeysPoultry Science, 1954