"Hotness" Stability of Chicken Hot-Wing Products as Affected by Preparation Methods and Storage

Poultry Science

Volumn 77, Issue 4, 1998, Pages 627-631

  Chang, M H ^a   Chen, T C ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

2 thiobarbituric acid; Chicken hot wing; Hotness; Pepper; Storage

Indexed keywords

ANTIOXIDANT; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; CLASSIFICATION; COLD; COMPARATIVE STUDY; COOKING; FOOD; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FORELIMB; HUMAN; MEDICINAL PLANT; METHODOLOGY; PEPPER; RANDOMIZATION; STANDARD; TASTE; TIME; VACUUM;

ANIMALS; ANTIOXIDANTS; CAPSICUM; CHICKENS; COLD; COOKERY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; PLANTS, MEDICINAL; POULTRY PRODUCTS; RANDOM ALLOCATION; TASTE; THIOBARBITURATES; TIME FACTORS; VACUUM; WING;

EID: 0032044092     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.4.627     Document Type: Article

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