Journal of the American Dietetic Association
 1964
DOI: 10.1016/s0002-8223(21)19745-7
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Effect of Cooking Temperatures on Broiler Acceptability

Grayce E. Goertz
1
,
Dorothy D. Meyer
2
,
Barbara Weathers
3
et al.
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Poultry

Penfield
1
,
Campbell
2
1990
Experimental Food Science
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Poultry

Penfield
1
,
Campbell
2
1990
Experimental Food Science
0
0
0
0
View full textAdd to dashboardCite

Cholesterol Content of Broiler Breast Fillets Heated With and Without the Skin in Convection and Conventional Ovens

Prusa
1
,
Lonergan
2
1987
Poultry Science
8
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