EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHS-Reference-Cited by-同舟云学术

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EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHS

Published:1975-01 Issue:1 Volume:40 Page:129-132
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LYON C. E.,LYON B. G.,KLOSE A. A.,HUDSPETH J. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb03753.x/fullpdf

Reference11 articles.

1. Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and Strain

2. The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

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1. Quality of chicken breast meat cooked in a pilot-scale radio frequency oven;Innovative Food Science & Emerging Technologies;2012-04

2. Visible/Near-Infrared Spectroscopy for Physical Characteristics of Cooked Chicken Patties;Journal of Food Science;2008-06-28

3. Red Discoloration of Fully Cooked Chicken Products;Journal of Applied Poultry Research;2003-12

4. Evaluating Previous Thermal Treatment of Chicken Patties by Visible/Near-Infrared Spectroscopy;Journal of Food Science;1997-07

5. Effect of Heating Variables and Storage on Color of Chicken Cooked and Stored in Polyester Pouches;Poultry Science;1992-10

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