Acceptability of Mature Turkeys and Fryer Chickens Cooked On the Bone and Off the Bone-Reference-Cited by-同舟云学术

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Acceptability of Mature Turkeys and Fryer Chickens Cooked On the Bone and Off the Bone

Published:1973-07 Issue:4 Volume:52 Page:1574-1578
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Baker R.C.,Darfler J.M.,Nath K.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/52/4/1574/4327596/poultrysci52-1574.pdf

Reference2 articles.

1. A comparison of the triangle test and two sample taste-test methods;Byer;Food Technol.,1953

2. Influence of cooking broiler meat in water on tenderness and percent moisture;Essary;Poultry Sci.,1967

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER;Journal of Food Quality;1984-06

2. Effect of Rigor State, Phosphate Addition and Aging on Quality of Turkey Rolls;Poultry Science;1978-03

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