EFFECT OF SCALDING TEMPERATURE ON QUALITY OF STORED FROZEN TURKEYS

被引：8

作者：

KLOSE, AA

POOL, MF

机构：

来源：

POULTRY SCIENCE | 1954年 / 33卷 / 02期

关键词：

D O I：

10.3382/ps.0330280

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：280 / 289

页数：10

共 8 条

[1]

GRAF RL, 1953, POULTRY PROCESSING M, V59, P24

[2]

GRAF RL, 1953, POULTRY PROCESSING M, V59, P13

[3]

GRAF RL, 1953, POULTRY PROCESSING M, V59, P20

[4]

GRAF RL, 1953, POULT P MARK, V59, P12

[5] QUALITY AND STABILITY OF TURKEYS AS A FUNCTION OF DIETARY FAT [J].

KLOSE, AA ;

HANSON, HL ;

MECCHI, EP ;

ANDERSON, JH ;

STREETER, IV ;

LINEWEAVER, H .

POULTRY SCIENCE, 1953, 32 (01) :82-88

[6]

PARNELL EC, 1950, 1270 TEX AGR EXPT ST

[7] THE EFFECT OF SCALDING TEMPERATURE ON THE PROCESSING AND INITIAL APPEARANCE OF TURKEYS [J].

POOL, MF ;

MECCHI, EP ;

LINEWEAVER, H ;

KLOSE, AA .

POULTRY SCIENCE, 1954, 33 (02) :274-279

[8] EFFECT OF PREFREEZING HOLD TIME AND ANTIOXIDANT SPRAY ON STORAGE STABILITY OF FROZEN EVISCERATED TURKEYS [J].

POOL, MF ;

HANSON, HL ;

KLOSE, AA .

POULTRY SCIENCE, 1950, 29 (03) :347-350

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