EFFECTS OF POLYPHOSPHATES ON FLAVOR VOLATILES OF POULTRY MEAT

被引：13

作者：

RAO, CS ^{[1
]}

DILWORTH, BC ^{[1
]}

DAY, EJ ^{[1
]}

CHEN, TC ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,MAFES,POULTRY SCI DEPT,STATE COLL,MS 39762

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00573.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：847 / 849

页数：3

共 17 条

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[5]

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[6] EFFECTS OF POLYPHOSPHATES ON SEVERAL ORGANOLEPTIC, PHYSICAL, AND CHEMICAL PROPERTIES OF STORED PRECOOKED FROZEN CHICKENS [J].

LANDES, DR .

POULTRY SCIENCE, 1972, 51 (02) :641-&

[7]

Larmond E., 1970, METHODS SENSORY EVAL

[8]

LUH BS, 1964, FOOD TECHNOL-CHICAGO, V18, P216

[9]

MAHON JH, 1962, FOOD ENG, V34, P108

[10] EFFECT OF PHOSPHATE TREATMENT ON CARCASS-WEIGHT CHANGES AND ORGANOLEPTIC QUALITY OF CUT-UP CHICKEN [J].

MAY, KN ;

HELMER, RL ;

SAFFLE, RL .

POULTRY SCIENCE, 1963, 42 (01) :24-&

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