Literature DB >> 14337605

CHICKEN BROTH FLAVOR AND PH.

E L PIPPEN, D DE FREMERY, H LINEWEAVER, H L HANSON.   

Abstract

Entities:  

Keywords:  COOKERY; EXPERIMENTAL LAB STUDY; HYDROGEN-ION CONCENTRATION; POULTRY

Mesh：

Year:  1965        PMID： 14337605     DOI： 10.3382/ps.0440816

Source DB:  PubMed          Journal:  Poult Sci        ISSN： 0032-5791            Impact factor:   3.352


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  4 in total

1.  Effect of incorporation of chicken blood plasma on physico-chemical properties of cakes.

Authors:  R M Warhadpande; K K Dutta; J D Mahanta; M Hazarika
Journal:  J Food Sci Technol       Date:  2010-10-30       Impact factor: 2.701

2.  Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

Authors:  D M Chavhan; M Hazarika; M L Brahma; R A Hazarika; Z Rahman
Journal:  J Food Sci Technol       Date:  2013-07-10       Impact factor: 2.701

3.  Effect of starter culture and turmeric on physico-chemical quality of carabeef pastirma.

Authors:  P Maurya; R N Borpuzari; D R Nath; N C Nath
Journal:  J Food Sci Technol       Date:  2010-02-06       Impact factor: 2.701

4.  Effect of different smoking methods on the quality of pork sausages.

Authors:  Debajit Bhuyan; Ankur Das; Saurabh Kumar Laskar; Durlav Prasad Bora; Shantanu Tamuli; Mineswar Hazarika
Journal:  Vet World       Date:  2018-12-20
  4 in total

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