EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHS
- 1 January 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (1) , 129-132
- https://doi.org/10.1111/j.1365-2621.1975.tb03753.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Cooked Edible Meat in Ready-to-Cook Poultry . Whole and Cut-Up Parts of Broilers, Small and Large Turkeys, Ducks, and GeeseJournal of the American Dietetic Association, 1957