Quality changes in soup from deboned chicken frames at refrigerated (4 ± 1 °c) and frozen (-18 ± 1 °c) storage

International Journal of Food Science and Technology

Volumn 44, Issue 9, 2009, Pages 1763-1769

  Gadekar, Yogesh P ^a,b   Anjaneyulu, Anne S R ^c   Thomas, Rajendran ^d   Mendiratta, Sanjod Kr ^b   Kondaiah, Napa ^c  

^a BOMBAY VETERINARY COLLEGE   (India)

^b INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^c National Research Centre on Meat   (India)

^d National Research Centre on Pig (ICAR)   (India)

Author keywords

Chicken soup; Quality changes; Spent hens

Indexed keywords

EID: 68949128992     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01994.x     Document Type: Article

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