EATING QUALITY OF TURKEY ROULADES - EFFECT OF SKIN LEVEL AND COOKING METHOD

被引：3

作者：

SMITH, ML

BOWERS, JA

机构：

来源：

关键词：

D O I：

10.3382/ps.0510899

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：899 / &

共 6 条

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

BAKER, RC ;

DARFLER, JM ;

BOURNE, MC .

[2] CHANGES IN POULTRY MEAT INDUSTRY AND PROJECTIONS FOR DECADE [J].

CATHCART, WE .

[3]

DARRAH LB, 1967, FOOD MARKETING

[4]

KLOSE AA, 1950, FOOD TECHNOL-CHICAGO, V4, P71

[5] SKIN AND MEAT YIELDS OF TURKEYS AS INFLUENCED BY STRAIN [J].

MACNEIL, JH ;

BUSS, EG .

[6] FACTORS AFFECTING QUALITY AND TENDERNESS IN TURKEY STEAKS [J].

TAYLOR, MH ;

FRY, JL ;

SMITH, LT .