QUALITY OF MECHANICALLY DEBONED TURKEY MEAT - EFFECT OF STORAGE TIME AND TEMPERATURE

被引：17

作者：

JOHNSON, PG

CUNNINGHAM, FE

BOWERS, JA

机构：

[1] KANSAS STATE UNIV, DEPT FOODS & NUTR, AGR EXPT STN, MANHATTAN, KS 66506 USA

[2] KANSAS STATE UNIV, DEPT DAIRY & POULTRY SCI, AGR EXPT STN, MANHATTAN, KS USA

来源：

关键词：

D O I：

10.3382/ps.0530732

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：732 / 736

页数：5

共 7 条

[1]

CUNNINGHAM FE, 1971, POULTRY SCI, V50, P1568

[2]

DAM R, 1970, 205 N CENTR REG RES

DIMICK, PS ;

GRUNDEN, LP ;

MACNEIL, JH .

FRONING, GW ;

JOHNSON, F .

[5]

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

GRUNDEN, LP ;

MACNEIL, JH ;

DIMICK, PS .

[7]

TARLADGIS BG, 1960, J AM OIL CHEM SOC, V37, P403