Influence of Cooking Broiler Meat in Water on Tenderness and Percentage Moisture
Open Access
- 1 November 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (6) , 1949-1953
- https://doi.org/10.3382/ps.0471949
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef MusclesJournal of Food Science, 1965
- Variability in Tenderness Due to StrugglingPoultry Science, 1960
- Cooked Meat Yields from Four Strains of Chickens, 6 and 16 Weeks of AgePoultry Science, 1958
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955