A COMPARISON OF LEGHORN FOWL AND FRYERS FOR PRECOOKED BATTERED FRIED CHICKEN

被引：7

作者：

BAKER, RC

DARFLER, J

机构：

来源：

关键词：

D O I：

10.3382/ps.0471590

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1590 / &

共 18 条

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[4] INFLUENCE OF POLYPHOSPHATES IN CHILLIN WATER OON QUALITY OF POULTRY MEAT
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[J]. POULTRY SCIENCE, 1963, 42 (03) : 743 - &
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[9] EFFECT OF PHOSPHATE TREATMENT ON CARCASS-WEIGHT CHANGES AND ORGANOLEPTIC QUALITY OF CUT-UP CHICKEN
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HELMER, RL
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[J]. POULTRY SCIENCE, 1963, 42 (01) : 24 - &
[10] MONK JA, 1964, FOOD TECHNOL-CHICAGO, V18, P226