Sensory Analysis and Thiobarbituric Acid Values of Precooked Chicken Patties Stored Up to Three Days and Reheated by Two Methods
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/67/5/736/4354688/poultrysci67-0736.pdf
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4. Flavor of microwave and conventionally-reheated turkey;Cipra;Poultry Sci.,1971
5. Influence of grinding, cooking and refrigerated storage on lipid stability in turkey;Dawson;Poultry Sci.,1976
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