Canning of flaked chicken meat (Gallus domesticus Linn.)
This study was undertaken to develop a standard procedure for canning flaked chicken meat. A satisfactory recipe was formulated by varying the salt concentrations (2% and 4%) in the broth and the pre-cooking times (20, 30 and 45 minutes). A 4% salt level in the broth and a pre-cooking time of 20 min...
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1974.
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