Chapter 81. Flavor of Fresh and Frozen Poultry

  1. Y. H. Hui Senior Scientist
  1. Edith Ponce-Alquicira

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch81

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Ponce-Alquicira, E. (2006) Flavor of Fresh and Frozen Poultry, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch81

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, San Rafael Atlixco 186, Col. Vicentina, México DF, 09340, Apartado postal 55-535, Mexico

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • fresh and frozen poultry flavor;
  • poultry processing and poultry meat flavor;
  • polyethylene (PE) and polypropylene (PP)

Summary

This chapter contains sections titled:

  • Introduction

  • Poultry Processing

  • Fresh and Frozen Poultry

  • Basis of Poultry Meat Flavor

  • Processing Factors Related to Poultry Flavor

  • Conclusions

  • References

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