COMPARISON OF RABBIT, BEEF, AND CHICKEN MEATS FOR FUNCTIONAL-PROPERTIES AND FRANKFURTER PROCESSING

被引：36

作者：

WHITING, RC ^{[1
]}

JENKINS, RK ^{[1
]}

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04465.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1693 / 1696

页数：4

相关论文

共 20 条

[1] PHASE TESTING METHOD FOR RAPIDLY DETERMINING STABILITY OF SAUSAGE EMULSIONS
ACKERMAN, SA
MILLER, AJ
SWIFT, CE
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 174 - 176
[2] [Anonymous], 1975, OFFICIAL METHODS ANA
[3] ACCEPTABILITY OF FRANKFURTERS MADE FROM CHICKEN, RABBIT, BEEF, AND PORK
BAKER, RC
DARFLER, JM
[J]. POULTRY SCIENCE, 1972, 51 (04) : 1210 - &
[4] BAKER RC, 1969, FOOD TECHNOL-CHICAGO, V23, P808
[5] PHYSICAL AND CHEMICAL CHARACTERISTICS OF FREE AND STRETCHED RABBIT MUSCLE
BUCK, EM
STANLEY, DW
COMISSIONG, EA
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 100 - +
[6] EFFECT OF WEANING AND SLAUGHTER AGES UPON RABBIT MEAT PRODUCTION .1. BODY-WEIGHT, FEED-EFFICIENCY AND MORTALITY
CHEN, CP
RAO, DR
SUNKI, GR
JOHNSON, WM
[J]. JOURNAL OF ANIMAL SCIENCE, 1978, 46 (03) : 573 - 577
[7] GORNALL AG, 1949, J BIOL CHEM, V177, P751
[8] MEYER JA, 1964, FOOD TECHNOL-CHICAGO, V18, P1796
[9] EFFECT OF SAUCES, COOKING PRE-FREEZING AND POST-FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE-TISSUE
OCKERMAN, HW
ORGANISCIAK, CS
VANSTAVERN, BD
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (04) : 1070 - &
[10] RABBIT AS SOURCE OF EXPERIMENTAL MATERIAL FOR MEAT STUDIES
PAUL, PC
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 865 - &