EFFECT OF PH AND SALT PREBLENDING ON EMULSIFYING CHARACTERISTICS OF MECHANICALLY DEBONED TURKEY FRAME MEAT

被引：24

作者：

FRONING, GW

JANKY, D

机构：

来源：

关键词：

D O I：

10.3382/ps.0501206

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1206 / &

共 6 条

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[2] EMULSIFYING CHARACTERISTICS OF PRERIGOR AND POSTRIGOR POULTRY MUSCLE
FRONING, GW
NEELAKANTAN, S
[J]. POULTRY SCIENCE, 1971, 50 (03) : 839 - +
[3] POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES
FRONING, GW
[J]. POULTRY SCIENCE, 1970, 49 (06) : 1625 - &
[4] SWIFT CE, 1957, FOOD TECHNOL-CHICAGO, V11, P450
[5] Townsend WE, 1968, FOOD TECHNOL, V22, P319
[6] 1965, OFFICIAL METHODS ANA