FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN. EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04071.x/fullpdf
Reference28 articles.
1. Effect of Skin Content on Some Properties of Poultry Meat Loaves
2. The Effect of Level of Skin on the Quality of Chicken Frankfurters
3. Prebrowned Fried Chicken
4. Prebrowned Fried Chicken
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