POULTRY PRODUCT QUALITY - CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT

被引：48

作者：

GRUNDEN, LP

MACNEIL, JH

DIMICK, PS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb05827.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：247 / &

共 17 条

[1]

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[5]

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[7]

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[9] EFFECT OF PH AND SALT PREBLENDING ON EMULSIFYING CHARACTERISTICS OF MECHANICALLY DEBONED TURKEY FRAME MEAT [J].

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JANKY, D .

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[10]

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