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The Effect of Method of Cooking on the Moisture Content of Canned Pre-cooked Poultry Meat*

Published online by Cambridge University Press:  18 September 2007

D. MacdouGall  and
N.E. Gibbons
D. MacdouGall
Affiliation:
Division of Applied Bilogy, Nutional Research Laboratories, Ottawa, Canada
N.E. Gibbons
Affiliation:
Division of Applied Bilogy, Nutional Research Laboratories, Ottawa, Canada
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Abstract

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Type
Research Article
Information
World's Poultry Science Journal , Volume 4 , Issue 2 , April 1948 , pp. 96 - 101
Copyright
Copyright © Cambridge University Press 1948

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References

1.Canada Department of Agriculture. Regulations under the provisions of the live stock and live stock products act, 1939, respecting the packing, grading and marking of canned poultry. Can. Gaz. 77 (22): 2262–2267. 1943.Google Scholar
2.Reedman, E. J.. Can. J. Research, D, 21: 324–331. 1943.Google Scholar