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World's Poultry Science Journal Volume 4, 1948 - Issue 2
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Articles

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

D. MacdougallDivision of Applied Bilogy, Nutional Research Laboratories, Ottawa, Canada.
&
N.E. GibbonsDivision of Applied Bilogy, Nutional Research Laboratories, Ottawa, Canada.
Pages 96-101 | Published online: 30 Aug 2019

REFERENCES

  • 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.
  • Reedman, E. J.. Can. J. Research, D, 21: 324–331. 1943.

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