SUBJECTIVE AND OBJECTIVE METHODS FOR ESTIMATING DONENESS IN WATER-COOKED BROILER THIGHS

✍ Scribed by B. G. LYON; C. E. LYON; A. A. KLOSE

• Book ID: 108801063
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 458 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb03754.x