MECHANICALLY DEBONED GOAT, MUTTON AND PORK IN FRANKFURTERS

被引：13

作者：

MARSHALL, WH

SMITH, GC

DUTSON, TR

CARPENTER, ZL

机构：

[1] TEXAS A&M UNIV, DEPT ANIM SCI, MEAT & MEAT CHEM SECT, TEXAS AGR EXPT STN, COLLEGE STN, TX 77843 USA

[2] TEXAS A&M UNIV, DEPT ANIM SCI, MEAT & MEAT CHEM SECT, TEXAS AGR EXPT STN, COLLEGE STN, TX 77843 USA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01250.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：193 / 196

页数：4

共 15 条

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ANDERSON, JR ;

GILLETT, TA .

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[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3]

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[4] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

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[5]

Field R. A., 1974, Proceedings of the Meat Industry Research Conference, P35

[6] INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON [J].

FIELD, RA ;

RILEY, ML ;

CORBRIDGE, MH .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :285-287

[7]

FIELD RA, 1974, J FOOD SCI, V39, P851, DOI 10.1111/j.1365-2621.1974.tb17995.x

[8]

FRONING GW, 1971, J FOOD SCI, V36, P974

[9]

PIETRASZEK G, 1975, NAT PROVISIONER, V172, P12

[10]

PRICE JF, 1971, SCI MEAT MEAT PRODUC, P493

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