HOT WATER AND MICROWAVE ENERGY FOR PRECOOKING CHICKEN PARTS: EFFECTS ON YIELD AND ORGANOLEPTIC QUALITY
- 1 July 1973
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 860-863
- https://doi.org/10.1111/j.1365-2621.1973.tb02093.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- The Effect of Freezing, Method of Cooking, and Storage Time on the Tenderness of Pre-cooked and Raw Turkey MeatPoultry Science, 1962
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955