The Preparation of Smoked Cooked Chicken by Conventional and Accelerated Curing Methods-Reference-Cited by-同舟云学术

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The Preparation of Smoked Cooked Chicken by Conventional and Accelerated Curing Methods

Published:1986-02 Issue:2 Volume:65 Page:314-320
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

OWEN J.E.,GUTIERREZ F.J.,CARBAJAL E. PEDROZA

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/65/2/314/4459989/poultrysci65-0314.pdf

Reference25 articles.

1. Anonymous, 1980. Aumente su Linea De Productos con una ahumadera, Industrial Avicola, Mexico. June, 28–23.

2. Official Methods of Analysis,1980

3. Quantative Inorganic Analysis;Belcher,1970

4. Determination of nitrite and nitrities in meat products;Follet;J. Sci. Food Agric.,1963

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. Effect of early deboning and brine injection prior to chilling on the physicochemical and sensory properties of chicken breast meat;British Poultry Science;2023-03-27

2. A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast;LWT;2022-09

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