EMULSIFYING CHARACTERISTICS OF PRERIGOR AND POSTRIGOR POULTRY MUSCLE

[1] Acton J. C., 1969, Food Technology (Champaign), V23, P367

[2] FRONING GW, 1968, POULTRY SCI, V47, P1187

[3] HISTOLOGICAL CHARACTERISTICS OF TURKEY MEAT EMULSIONS [J]. POULTRY SCIENCE, 1970, 49 (02) : 497 - &

[4] HARGUS GL, 1970, J FOOD SCI

[5] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4

[6] SAFFLE RL, 1964, FOOD TECHNOL-CHICAGO, V18, P1943

[7] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[8] Townsend WE, 1968, FOOD TECHNOL, V22, P319

[9] TRAUTMAN JC, 1964, FOOD TECHNOL-CHICAGO, V18, P1065

[1] Acton J. C., 1969, Food Technology (Champaign), V23, P367

[2] FRONING GW, 1968, POULTRY SCI, V47, P1187

[3] HISTOLOGICAL CHARACTERISTICS OF TURKEY MEAT EMULSIONS [J]. POULTRY SCIENCE, 1970, 49 (02) : 497 - &

[4] HARGUS GL, 1970, J FOOD SCI

[5] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4

[6] SAFFLE RL, 1964, FOOD TECHNOL-CHICAGO, V18, P1943

[7] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[8] Townsend WE, 1968, FOOD TECHNOL, V22, P319

[9] TRAUTMAN JC, 1964, FOOD TECHNOL-CHICAGO, V18, P1065