POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and Temperature
- 1 March 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (2) , 191-194
- https://doi.org/10.1111/j.1365-2621.1970.tb12136.x
Abstract
No abstract availableKeywords
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