EFFECT OF SKIN CONTENT PRIOR TO DEBONING ON EMULSIFYING AND COLOR CHARACTERISTICS OF MECHANICALLY DEBONED CHICKEN BACK MEAT

被引：21

作者：

FRONING, GW

SATTERLEE, LD

JOHNSON, F

机构：

[1] UNIV NEBRASKA, POULTRY SCI DEPT, LINCOLN, NE 65803 USA

[2] UNIV NEBRASKA, FOOD SCI & TECHNOL DEPT, LINCOLN, NE 65803 USA

来源：

关键词：

D O I：

10.3382/ps.0520923

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：923 / 926

页数：4

共 9 条

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[3]

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[6]

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

[7]

SNEDECOR GW, 1957, STATISTICAL METHODS

[8]

SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[9]

Townsend WE, 1968, FOOD TECHNOL, V22, P319