EFFECT OF WATER IMMERSION ON THE MICRO-TOPOGRAPHY OF THE SKIN OF CHICKEN CARCASSES

被引：39

作者：

THOMAS, CJ

MCMEEKIN, TA

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1982年 / 33卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740330609

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：549 / 554

页数：6

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MCMEEKIN, TA ;

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[8]

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[9] FLUORESCENT DYE TRACING OF WATER ENTRY AND RETENTION IN CHILLING OF BROILER CHICKEN CARCASSES [J].

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POULTRY SCIENCE, 1969, 48 (06) :2032-&

[10] FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN - EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE [J].

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