MORPHOLOGY AND TEXTURE OF TURKEY SUMMER SAUSAGES

被引：2

作者：

BARBUT, S ^{[1
]}

CASSENS, RG ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT MEAT & ANIM SCI,MADISON,WI 53706

来源：

POULTRY SCIENCE | 1985年 / 64卷 / 05期

关键词：

D O I：

10.3382/ps.0640932

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：932 / 936

页数：5

共 15 条

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[5]

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

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[10]

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