However, when studying the palatability and other characteristics of chicken broilers refrozen repeatedly, Baker et al. (1976) ... Fat from meat cooked in a convection oven averaged 83% higher malonaldehyde concentration and 21% higheranbsp;...
|Title||:||Handbook of Poultry Science and Technology, Primary Processing|
|Publisher||:||John Wiley & Sons - 2010-03-30|