PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY RE-FROZEN CHICKEN BROILERS

被引：13

作者：

BAKER, RC ^{[1
]}

DARFLER, JM ^{[1
]}

MULNIX, EJ ^{[1
]}

NATH, KR ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT POULTRY SCI,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00637.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：443 / 445

页数：3

共 9 条

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[2] HUCKER JJ, 1957, FOOD TECHNOL, V11, P354
[3] LISSNER W, 1975, NY TIMES 0423
[4] EFFECT OF FREEZING AND PACKAGING METHODS ON SURVIVAL AND BIOCHEMICAL ACTIVITY OF SPOILAGE ORGANISMS ON CHICKEN
REY, CR
KRAFT, AA
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 454 - +
[5] SERANNE A, 1955, COMPLETE BOOK HOME P
[6] EFFECT OF FREEZING, THAWING AND STORING BROILERS ON SPOILAGE, FLAVOR AND BONE DARKENING
SPENCER, JV
SAUTER, EA
STADELMAN, WJ
[J]. POULTRY SCIENCE, 1961, 40 (04) : 918 - &
[7] TURNER EW, 1954, FOOD TECHNOL-CHICAGO, V8, P326
[8] Woodroof J. C., 1948, FOOD INDUST, V20, P48
[9] 1965, OFFICIAL METHODS ANA