ACCEPTABILITY OF FRANKFURTERS MADE FROM MECHANICALLY DEBONED TURKEY FRAMES AS AFFECTED BY FORMULATION CHANGES

被引：13

作者：

BAKER, RC ^{[1
]}

DARFLER, JM ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.3382/ps.0541283

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：1283 / 1288

页数：6

共 12 条

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DARFLER, JM
ANGEL, S
[J]. POULTRY SCIENCE, 1974, 53 (01) : 156 - 161
[3] BAKER RC, 1969, FOOD TECHNOL-CHICAGO, V23, P808
[4] CUNNINGHAM RE, 1973, POULTRY SCI, V52, P931
[5] POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES
FRONING, GW
[J]. POULTRY SCIENCE, 1970, 49 (06) : 1625 - &
[6] EFFECT OF PH AND SALT PREBLENDING ON EMULSIFYING CHARACTERISTICS OF MECHANICALLY DEBONED TURKEY FRAME MEAT
FRONING, GW
JANKY, D
[J]. POULTRY SCIENCE, 1971, 50 (04) : 1206 - &
[7] RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS
MORRISON, GS
WEBB, NB
BLUMER, TN
IVEY, FJ
HAQ, A
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 426 - &
[8] SCHNELL PG, 1973, POULTRY SCI, V52, P1363
[9] SIMON S, 1965, FOOD TECHNOL-CHICAGO, V19, P410
[10] SWIFT CE, 1954, FOOD TECHNOL-CHICAGO, V8, P339