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Poultry product quality. 3. organoleptic evaluation of cooked chicken and turkey skin fractions as affected by storage time and temperature.

Journal Title:
Journal of food science.
Journal Volume/Issue:
Mar/Apr 1970, 35 (2)
Main Author:
MacNeil, J.H.
Other Authors:
Dimick, P.S.
Format:
Article
Language:
English
Subjects:
human nutrition
family and consumer science
food science
organic production
alternative farming
View in NAL's Catalog:
CAIN709057663