EFFECTS OF FREEZE-THAWING POULTRY GIBLETS ON AMOUNT AND COMPOSITION OF FLUID RELEASED AND MOISTURE AND FAT LOSS DUE TO HEATING

Journal article

Open access

Peer reviewed

C E Lyon and J E Thomson

Poultry science, Vol.63(10), pp.1964-1968

10/1984

Abstract

Agriculture

Agriculture, Dairy & Animal Science

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.3382/ps.0631964View

Published (Version of record) Open

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Title: EFFECTS OF FREEZE-THAWING POULTRY GIBLETS ON AMOUNT AND COMPOSITION OF FLUID RELEASED AND MOISTURE AND FAT LOSS DUE TO HEATING
Creators - without role: C E Lyon - United States Department of Agriculture
J E Thomson - United States Department of Agriculture
Publication Details: Poultry science, Vol.63(10), pp.1964-1968
Publisher: POULTRY SCIENCE ASSOC INC
Number of pages: 5
Identifiers: 9921894208331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article