QUALITY CHARACTERISTICS OF BRINE‐CHILLED AND SMOKED BOBWHITE QUAIL
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1435-1439
- https://doi.org/10.1111/j.1365-2621.1979.tb06456.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- QUALITY CHARACTERISTICS OF BOBWHITE QUAIL SCALDED AT DIFFERENT TIMES AND TEMPERATURESJournal of Food Science, 1978
- Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) BroilersPoultry Science, 1978
- The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of BroilersPoultry Science, 1976
- Effect of Salt Brining and Cooking Procedure on Tenderness and Microbiology of Smoked Cornish Game HensPoultry Science, 1976
- Effect of Antemortem Injection of Sodium Chloride, Papain and Papain Derivatives on the Tenderness of BeefJournal of Animal Science, 1967
- Some Factors that Affect Change in Weight of Fresh Chilled PoultryPoultry Science, 1963
- Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up ChickenPoultry Science, 1963
- Water Relations of Food Spoilage MicroorganismsPublished by Elsevier ,1957
- The Rate of Cooling and Water Absorption of Poultry Held in Various MediumsPoultry Science, 1956