TECHNIQUES FOR STUNNING CHANNEL CATFISH AND THEIR EFFECTS ON PRODUCT QUALITY

被引：24

作者：

BOGGESS, TS ^{[1
]}

HEATON, EK ^{[1
]}

SHEWFELT, AL ^{[1
]}

PARVIN, DW ^{[1
]}

机构：

[1] UNIV GEORGIA,COLL AGR EXPT STN,DEPT FOOD SCI,EXPERIMENT,GA 30212

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 07期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07235.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1190 / 1193

页数：4

共 11 条

[1]

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[4]

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[6] BLOOD RETAINED BY CHICKEN CARCASSES AND CUT-UP PARTS AS INFLUENCED BY SLAUGHTER METHOD [J].

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HELBACKA, NV .

POULTRY SCIENCE, 1966, 45 (02) :404-&

[7]

May K. N., 1966, POULT SCI J, V22, P316

[8] THE INFLUENCE OF ELECTRIC SHOCK ON TURKEY BLEEDING [J].

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GARDNER, FA ;

GAYVERT, RA .

POULTRY SCIENCE, 1956, 35 (03) :669-671

[9]

SPENCER SL, 1967, PROGRESSIVE FISH CUL, P168

[10]

TRETSVEN WJ, 1972, 32 ANN M IFT, P104

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