STABILITY STUDY OF COMMINUTED POULTRY MEATS IN FROZEN STORAGE

被引：17

作者：

DHILLON, AS ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.3382/ps.0541407

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：1407 / 1414

页数：8

共 15 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] CUNNINGHAM FE, 1974, POULTRY MEAT, V25, P46
[3] DHILLON AS, 1974, POULTRY SCI, V53, P1917
[4] AMINO ACID COMPOSITION OF MEAT REMOVED FROM BONED TURKEY CARCASSES BY USE OF COMMERCIAL BONING MACHINE
ESSARY, EO
RITCHEY, SJ
[J]. POULTRY SCIENCE, 1968, 47 (06) : 1953 - &
[5] IMPROVING QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION
FRONING, GW
JOHNSON, F
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 279 - 281
[6] FRONING GW, 1971, J FOOD SCI, V36, P974
[7] GIFFEE JW, 1960, SCIENCE MEAT MEAT PR
[8] POULTRY PRODUCT QUALITY - CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT
GRUNDEN, LP
MACNEIL, JH
DIMICK, PS
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 247 - &
[9] MAXON ST, 1970, POULTRY SCI, V49, P1412
[10] OSTOVAR K, 1971, J FOOD SCI, V36, P1005, DOI 10.1111/j.1365-2621.1971.tb03332.x