Precooked chicken: Effect of cooking methods and batter formula on yields and of storage conditions on 2‐thio‐barbituric acid values
- 1 April 1970
- journal article
- research article
- Published by Taylor & Francis in British Poultry Science
- Vol. 11 (2) , 171-177
- https://doi.org/10.1080/00071667008415804
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Autoxidation of Turkey LipidsaJournal of Food Science, 1964
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- The body fats of the henBiochemical Journal, 1934