EFFECT OF ICE-PACK STORAGE OF BROILER PARTS WITH OR WITHOUT BONE ON THE MINERAL LEVELS OF MEAT

被引：1

作者：

ANG, CYW

HAMM, D

SEARCY, GK

机构：

来源：

POULTRY SCIENCE | 1985年 / 64卷 / 05期

关键词：

D O I：

10.3382/ps.0640896

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：896 / 900

页数：5

共 11 条

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[3]

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[4]

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SMITH, FG .

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[6] MINERAL-CONTENT AND PROXIMATE ANALYSIS OF BROILER MEAT FROM 2 STRAINS AND 3 REGIONS OF PRODUCTION [J].

HAMM, D ;

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KLOSE, AA .

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[7] FACTORS AFFECTING POULTRY FLAVOR .1. INORGANIC CONSTITUENTS [J].

HURLEY, WC ;

KAHLENBERG, OJ ;

FUNK, EM ;

MAHARG, LG ;

WEBB, NL .

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[8]

MEINERS C, 1982, J AM DIET ASSOC, V81, P435

[9] EFFECTS OF ICE WATER CHILLING ON FLAVOR OF CHICKEN [J].

PIPPEN, EL ;

KLOSE, AA .

POULTRY SCIENCE, 1955, 34 (05) :1139-1146

[10] COMPOSITION OF POULTRY MEAT AS AFFECTED BY NUTRITIONAL FACTORS [J].

SUMMERS, JD ;

LEESON, S .

POULTRY SCIENCE, 1979, 58 (03) :536-542

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