EFFECT OF RETORT COOKING PRESSURE AND BREADING TECHNIQUE ON YIELD AND PER CENT BREADING OF BROILER PARTS

[1] HALE KK, 1968, POULTRY SCI, V47, P736

[2] MAY KN, 1969, FOOD TECHNOL, V23, P1088

[3] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[4] TADLE J, 1955, J Am Diet Assoc, V31, P597

[5] PRECOOKED CHICKEN - EFFECT OF COOKING METHODS AND BATTER FORMULA ON YIELDS AND OF STORAGE CONDITIONS ON 2-THIOBARBITURIC ACID VALUES [J]. BRITISH POULTRY SCIENCE, 1970, 11 (02) : 171 - &

[6] WINTER A. R., 1957, Journal of the American Dietetic Association, V33, P800

[7] YINGST LD, 1970, THESIS U ARKANSAS

[1] HALE KK, 1968, POULTRY SCI, V47, P736

[2] MAY KN, 1969, FOOD TECHNOL, V23, P1088

[3] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[4] TADLE J, 1955, J Am Diet Assoc, V31, P597

[5] PRECOOKED CHICKEN - EFFECT OF COOKING METHODS AND BATTER FORMULA ON YIELDS AND OF STORAGE CONDITIONS ON 2-THIOBARBITURIC ACID VALUES [J]. BRITISH POULTRY SCIENCE, 1970, 11 (02) : 171 - &

[6] WINTER A. R., 1957, Journal of the American Dietetic Association, V33, P800

[7] YINGST LD, 1970, THESIS U ARKANSAS