ACCEPTABILITY OF FRANKFURTERS MADE FROM CHICKEN, RABBIT, BEEF, AND PORK

[1] EFFECT OF LEVEL OF SKIN ON QUALITY OF CHICKEN FRANKFURTERS [J]. POULTRY SCIENCE, 1968, 47 (06) : 1989 - &

[2] BAKER RC, 1969, FOOD TECHNOL, V23, P803

[3] ORGANOLEPTIC PROPERTIES OF FRANKFURTERS MADE FROM GIBLET MEATS [J]. POULTRY SCIENCE, 1966, 45 (04) : 733 - +

[4] BROADBENT M, 1952, POUL SCI, V31, P446

[5] CARPENTER JA, 1966, FOOD TECHNOL-CHICAGO, V20, P693

[6] RABBIT AS SOURCE OF EXPERIMENTAL MATERIAL FOR MEAT STUDIES [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 865 - &

[7] RAPID DETERMINATION OF FAT IN MEAT PRODUCTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (07) : 588 - 593

[8] EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON PROCESSING AND CHARACTERISTICS OF FRANKFURTERS [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (02) : 261 - &

[1] EFFECT OF LEVEL OF SKIN ON QUALITY OF CHICKEN FRANKFURTERS [J]. POULTRY SCIENCE, 1968, 47 (06) : 1989 - &

[2] BAKER RC, 1969, FOOD TECHNOL, V23, P803

[3] ORGANOLEPTIC PROPERTIES OF FRANKFURTERS MADE FROM GIBLET MEATS [J]. POULTRY SCIENCE, 1966, 45 (04) : 733 - +

[4] BROADBENT M, 1952, POUL SCI, V31, P446

[5] CARPENTER JA, 1966, FOOD TECHNOL-CHICAGO, V20, P693

[6] RABBIT AS SOURCE OF EXPERIMENTAL MATERIAL FOR MEAT STUDIES [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 865 - &

[7] RAPID DETERMINATION OF FAT IN MEAT PRODUCTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (07) : 588 - 593

[8] EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON PROCESSING AND CHARACTERISTICS OF FRANKFURTERS [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (02) : 261 - &