Convenience breaded poultry meat products - New developments

Trends in Food Science and Technology

Volumn 26, Issue 1, 2012, Pages 14-20

  Barbut, Shai ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CHICKEN NUGGETS; CONVENIENCE FOOD; FAST-FOOD RESTAURANTS; GROWING DEMAND; IN-LINE; POULTRY MEAT; PREPARATION PERIOD; READY-TO-EAT PRODUCTS;

ANIMALS;

MEATS;

EID: 84862992816     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.12.007     Document Type: Review

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6. Huse H.L., Hung Y.-C., McWatters K.H. Physical and sensory characteristics of fried cowpea paste formulated with soy flour edible coating. Journal of Food Quality 2006, 29:419.
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9. Walters B.S., Lourigan M.M., Racek S.R., Schwartz J.A., Maurer A.J. The fabrication of turkey bacon. Poultry Science 1992, 71:383.
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