Title: The Effect of Method of Cooking on the Moisture Content of Canned Pre-Cooked Poultry Meat
Abstract: Moisture content of the meat and solid content of the broth from open- and pressure-cooked chicken and fowl were investigated during cooking and subsequent processing. During cooking, pressure-cook...
Publication Year: 1948
Publication Date: 1948-04-01
Language: en
Type: article
Indexed In: ['crossref']
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