Marination method and honey level affect physical and sensory characteristics of roasted chicken

Marination method and honey level affect physical and sensory characteristics of roasted chicken

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Hashim, I. B.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 163-166
Materias:	Alimentos Pollo Carne de Pollo Propiedades organolépticas Alimentos procesados Color Textura Propiedades físico-químicas
Publicación relacionada:	Contenido en: Journal of Food Science

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