QUALITY MEASUREMENTS OF CHICKEN AND TURKEY SUMMER SAUSAGES

被引：13

作者：

DHILLON, AS ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT POULTRY SCI,MADISON,WI 53706

来源：

POULTRY SCIENCE | 1975年 / 54卷 / 04期

关键词：

D O I：

10.3382/ps.0541263

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：1263 / 1271

页数：9

共 17 条

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

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[9] POULTRY PRODUCT QUALITY - CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT [J].

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