Quality changes in soup from deboned chicken frames at refrigerated (4 ± 1 °C) and frozen (−18 ± 1 °C) storage
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01994.x/fullpdf
Reference32 articles.
1. Storage stability of low fat chicken sausages;Andres;Journal of Food Engineering,2006
2. Effect of type, age and freezing of poultry meat before processing on quality of chicken frankfurters;Baker;Poultry Science,1969
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