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Factors Affecting Flavor of Poultry Meat and Eggs

  • L. E. Dawson (a1) and Ellen Bouwkamp (a1)


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Minor, L. J., Pearson, A. M., Dawson, L. E. and Schweigert, B. S. 1965a. Chicken flavor: The identification of some chemical components and the importance of sulfur compounds in the cooked volatile fraction. J. Food Sci. 30: 686.
Minor, L. J., Pearson, A. M., Dawson, L. E. and Schweigert, B. S. 1965b. Gas chromatographic analysis of volatile constituents from cooked carcasses of old and young chickens. Poultry Sci. 44: 535.
Minor, L. J., Pearson, A. M., Dawson, L. E. and Schweigert, B. S. 1965c. Separation and identification of carbonyl and sulfur compounds in the volatile fraction of cooked chicken. J. Agr. Food Chem. 13:298.
Mountney, G. J., Branson, R. E. and Hurley, W. C. 1960. The effect on flavour of holding frozen chicken for selected periods. Poultry Sci. 39:287.
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Factors Affecting Flavor of Poultry Meat and Eggs

  • L. E. Dawson (a1) and Ellen Bouwkamp (a1)


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