Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail
Open Access
- 1 November 1979
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 58 (6) , 1498-1503
- https://doi.org/10.3382/ps.0581498
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Curing and Smoking Poultry ProductsWorld's Poultry Science Journal, 1978
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- The Effect of Salt Concentration and Brining Time on Organoleptic Characteristics of Smoked Broiler Breeder HensPoultry Science, 1978
- EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENSJournal of Food Science, 1977
- The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of BroilersPoultry Science, 1976
- Smoked Pheasant: Levels of Curing Brine and Frozen Storage IntervalsPoultry Science, 1973
- Composition and Acceptability of Meat from Bobwhite QuailPoultry Science, 1971
- Processing and Yield Characteristics of Bobwhite QuailPoultry Science, 1971
- The Cooking of Fowl with Various Salts for Precooked Poultry ProductsPoultry Science, 1961