POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and Temperature

✍ Scribed by J. H. MacNEIL; P. S. DIMICK

• Book ID: 108799233
• Publisher: Institute of Food Technologists
• Year: 1970
• Tongue: English
• Weight: 463 KB
• Volume: 35
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1970.tb12136.x