EFFECT OF STORAGE ON QUALITY OF CHICKEN FRANKFURTERS

被引：9

作者：

BAKER, RC

VADEHRA, DV

DARFLER, J

机构：

来源：

POULTRY SCIENCE | 1972年 / 51卷 / 05期

关键词：

D O I：

10.3382/ps.0511620

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：1620 / +

页数：1

共 23 条

[1] EFFECT OF TYPE, AGE, AND FREEZING OF POULTRY MEAT BEFORE PROCESSING ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

VADEHRA, DV .

POULTRY SCIENCE, 1970, 49 (03) :747-&

[2] EFFECT OF LEVEL OF SKIN ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

BOURNE, MC .

POULTRY SCIENCE, 1968, 47 (06) :1989-&

[3] EFFECT OF STUFFING VARIABLES ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

VADEHRA, DV .

POULTRY SCIENCE, 1970, 49 (03) :743-&

[4]

BAKER RC, 1969, J FOOD SCI, V23, P100

[5] MEASUREMENT OF COLOUR STABILITY OF COOKED CURED MEATS TO LIGHT AND AIR .I. DEVELOPMENT OF METHOD [J].

BARTON, PA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (07) :298-&

[6] MEASUREMENT OF COLOUR STABILITY OF COOKED CURED MEATS TO LIGHT AND AIR .2. TESTING PROCEDURE [J].

BARTON, PA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (07) :305-&

[7]

BAUERNFEIND JC, 1954, FOOD ENG, V25, P80

[8]

ERDMAN AM, 1957, FOOD TECHNOL-CHICAGO, V11, P183

[9]

KRAFT AA, 1954, FOOD TECHNOL-CHICAGO, V8, P22

[10]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

← 1 2 3 →