QUALITY OF PATTIES CONTAINING MECHANICALLY DEBONED BROILER MEAT, HAND DEBONED FOWL MEAT AND 2 LEVELS OF STRUCTURED PROTEIN FIBER

被引：10

作者：

LYON, CE

LYON, BG

TOWNSEND, WE

机构：

来源：

POULTRY SCIENCE | 1978年 / 57卷 / 01期

关键词：

D O I：

10.3382/ps.0570156

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：156 / 162

页数：7

共 13 条

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[2]

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[4] UTILIZATION OF MECHANICALLY DEBONED CHICKEN MEAT IN FORMULATION OF SUMMER SAUSAGES [J].

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MAURER, AJ .

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[5] BEEF PATTIES - EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY [J].

DRAKE, SR ;

HINNERGARDT, LC ;

KLUTER, RA ;

PRELL, PA .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1065-1067

[6] IMPROVING QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION [J].

FRONING, GW ;

JOHNSON, F .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :279-281

[7]

JOWITT R, 1974, Journal of Texture Studies, V5, P351, DOI 10.1111/j.1745-4603.1974.tb01441.x

[8] EATING QUALITY OF GROUND CHICKEN SOY PATTIES [J].

MOLONON, B ;

BOWERS, JA ;

CUNNINGHAM, F .

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[9]

SATTERLEE LD, 1971, J FOOD SCI, V36, P979

[10]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

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