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...
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
1974.
|
| Soggetti: |