ShareSENSORY CHARACTERISTICS AND THIAMINE AND VITAMIN B6 CONTENTS OF SPENT HENS.
Author(s) : GILBERT L.
Type of article: Article
Summary
SPENT HENS WERE SLAUGHTERED AND FROZEN STORED FOR SIX MONTHS ACCORDING TO COMMERCIAL PRACTICES. THEY WERE THEN ROASTED OR PRESSURE COOKED. ORGANOLEPTIC PROPERTIES AND THIAMIN AND VITAMIN B6 CONTENTS WERE ESTIMATED.
Details
- Original title: SENSORY CHARACTERISTICS AND THIAMINE AND VITAMIN B6 CONTENTS OF SPENT HENS.
- Record ID : 1982-2000
- Languages: English
- Source: Br. Poult. Sci. - vol. 60 - n. 5
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Vitamin B; Meat; Organoleptic property; Cooking
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- Date : 1992
- Languages : English
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- Author(s) : BASKER D.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 4
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STUDIES ON PASTEURIZED AND COMMERCIALLY STERILI...
- Author(s) : HAWSON R. F.
- Date : 1983
- Languages : English
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THE PREPARATION OF SMOKED COOKED CHICKEN BY CON...
- Author(s) : OWEN J. E., GUTIERREZ F. J., PEDROZA CARBAJAL E.
- Date : 1986
- Languages : English
- Source: Br. Poult. Sci. - vol. 65 - n. 2
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- Author(s) : ANG C. Y. W., YOUNG L. L.
- Date : 1987
- Languages : English
- Source: Br. Poult. Sci. - vol. 66 - n. 4
View record