Reducing Variation in Marinade Retained by Broiler Breasts
Open Access
- 1 January 1991
- journal article
- Published by Elsevier in Poultry Science
- Vol. 70 (1) , 160-166
- https://doi.org/10.3382/ps.0700160
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effect on the Quality Characteristics of Turkey Breast Muscle of Tumbling Whole Carcasses in the Presence of Salt and PhosphatePoultry Science, 1987
- Effect of Salt and Phosphates During Tumbling of Turkey Breast Muscle on Meat CharacteristicsPoultry Science, 1985
- Studies on the Marinating of Chicken Parts for Deep‐Fat FryingJournal of Food Science, 1982
- The Effect of Short-Term Tumbling and Salting on the Quality of Turkey Breast MusclePoultry Science, 1982