POULTRY PRODUCT QUALITY. 2. Storage Time-Temperature Effects on Carbonyl Composition of Cooked Turkey and Chicken Skin Fractions

✍ Scribed by P. S. DIMICK; J. H. MAC NEIL

• Book ID: 108799232
• Publisher: Institute of Food Technologists
• Year: 1970
• Tongue: English
• Weight: 538 KB
• Volume: 35
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1970.tb12135.x