Author:
JANKY D.M.,KOBURGER J.A.,OBLINGER J.L.
Subject
Animal Science and Zoology,General Medicine
Reference8 articles.
1. Sensory, physical, and microbiological comparison of brine-chilled, water-chilled, and hot-packaged (no-chill) broilers;Janky;Poultry Sci.,1978
2. Effect of salt brining and cooking procedure on tenderness and microbiology of smoked Cornish game hens;Janky;Poultry Sci.,1976
3. Sensory and microbiological evaluation of smoked Cornish game hens;Janky;Poultry Sci.,1975
4. The effect of salt concentration and brining time on organoleptic characteristics of smoked broiler breeder hens;Janky;Poultry Sci.,1978
5. The effect of water soaking, brining and cooking procedure on tenderness of broilers;Oblinger;Poultry Sci.,1976
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13 articles.
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