Influence of Thawing and Cooking Procedures on Selected Characteristics of Broilers-Reference-Cited by-同舟云学术

Influence of Thawing and Cooking Procedures on Selected Characteristics of Broilers

Published:1975-05 Issue:3 Volume:54 Page:903-908
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Cunningham F.E.,Lee H.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/54/3/903/4371895/poultrysci54-0903.pdf

Reference22 articles.

1. Factors affecting the flavor of frozen fried chicken;Berry;Poultry Sci.,1970

2. Bone darkening in frozen poultry;Brant;Food Technol.,1950

3. Effect of freezing temperature on bone darkening in cooked broilers;Cunningham;Poultry Sci.,1973

4. Freezing rate influences acceptability of frozen parts;Cunningham;Poultry Meat,1972

5. Dawson, L. E., J. A. Davidson, E. H. Farmer, R. J. Evans, E. Jones and W. Westveer, 1958a. Preservation of frozen poultry in a hot melt resin coating. Mimeo. Report, Poultry Sci. Dept., Michigan State Univ.

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1. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values;Poultry Science;2004-12

2. Effects of cooking methods on thiamin and riboflavin contents of chicken meat;Food Chemistry;1993

3. Effects of Sodium Bicarbonate and Potassium Chloride Drinking Water Supplementation.;Poultry Science;1991-01

4. Microwave Energy as a Rapid-Thaw Method for Frozen Poultry;Poultry Science;1984-02

5. Composition of Broiler Meat as Influenced by Cooking Methods and Coating;Journal of Food Science;1983-11