Flavor quality implications in chlorination of poultry chiller water

Author:

Erickson M.C

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Biological reactivity of hypochlorous acid;Albrich;Proceedings of the National Academy of Sciences of the United States of America,1981

2. Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods;Ang;Journal of Food Science,1990

3. Comprehensive inorganic chemistry;Bailar,1973

4. Essential fatty acid retention in flour treatment;Coppock;Chemistry and Industry,1960

5. Effect of exposure of meat and poultry to chlorinated water on the retention of chlorinated compounds and water;Cunningham;Journal of Food Science,1977

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