Yield and quality characteristics of edible broiler skin fat as obtained from five rendering methods

Journal of Food Engineering

Volumn 55, Issue 3, 2002, Pages 263-269

  Sheu, K S ^a   Chen, T C ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Broiler skin; Fat; Processing; Rendering

Indexed keywords

FATTY ACIDS; MICROWAVES; MOISTURE; OILS AND FATS;

BROILER SKIN;

FOOD PROCESSING;

EID: 0036887429     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00100-0     Document Type: Article

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