STABILITY OF COOKED CHICKEN WIENERS DURING FROZEN STORAGE

被引：2

作者：

CUNNINGHAM, FE ^{[1
]}

MUGLER, DJ ^{[1
]}

机构：

[1] KANSAS STATE UNIV, DAIRY & POULTRY SCI DEPT, MANHATTAN, KS 66506 USA

来源：

POULTRY SCIENCE | 1973年 / 52卷 / 03期

关键词：

D O I：

10.3382/ps.0520931

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：931 / 933

页数：3

共 6 条

[1]

BAKER R C, 1969, Food Technology, V23, P100

[2] EFFECT OF TYPE, AGE, AND FREEZING OF POULTRY MEAT BEFORE PROCESSING ON QUALITY OF CHICKEN FRANKFURTERS [J].

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

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BOURNE, MC .

POULTRY SCIENCE, 1968, 47 (06) :1989-&

[4] EFFECT OF STUFFING VARIABLES ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

VADEHRA, DV .

POULTRY SCIENCE, 1970, 49 (03) :743-&

[5] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

TARLADGIS, BG ;

WATTS, BM ;

YOUNATHAN, MT ;

DUGAN, L .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) :44-48

[6] ROLE OF CUTICLE IN SPOILAGE OF CHICKEN EGGS [J].

VADEHRA, DV ;

BAKER, RC ;

NAYLOR, HB .

JOURNAL OF FOOD SCIENCE, 1970, 35 (01) :5-&

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