EFFECT OF TYPE, AGE, AND FREEZING OF POULTRY MEAT BEFORE PROCESSING ON QUALITY OF CHICKEN FRANKFURTERS

被引：11

作者：

BAKER, RC

DARFLER, JM

VADEHRA, DV

机构：

来源：

关键词：

D O I：

10.3382/ps.0490747

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：747 / &

共 9 条

[1]

BAKER RC, 1968, POULTRY SCI, V47, P1990

[2]

BENDALL JR, 1963, S FOODS PROTEINS THE

[3]

Hudspeth J. P., 1969, Food Technology (Champaign), V23, P373

[4]

HUDSPETH JP, 1967, FOOD TECHNOL-CHICAGO, V21, P1141

[5]

Maurer A. J., 1969, Food Technology (Champaign), V23, P575

MAURER, AJ ;

BAKER, RC .

[7]

MEYER JA, 1964, FOOD TECHNOL-CHICAGO, V18, P1796

[8] RAPID DETERMINATION OF FAT IN MEAT PRODUCTS [J].

SALWIN, H ;

BLOCH, IK ;

MITCHELL, JH .

[9]

1965, OFFICIAL METHODS ANA