COMPOSITION, MICROBIAL CONTENT, AND STABILITY OF CHICKEN PATTIES HELD AT REFRIGERATOR TEMPERATURE

被引：10

作者：

CUNNINGHAM, FE

BOWERS, JA

机构：

[1] KANSAS STATE UNIV,DEPT DAIRY & POULTRY SCI,MANHATTAN,KS 66506

[2] KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506

来源：

POULTRY SCIENCE | 1977年 / 56卷 / 01期

关键词：

D O I：

10.3382/ps.0560093

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：93 / 97

页数：5

共 15 条

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[3]

BAKER RC, 1974, POULTRY SCI, V53, P1899

[4] STABILITY OF COOKED CHICKEN WIENERS DURING FROZEN STORAGE [J].

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MUGLER, DJ .

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[5]

CUNNINGHAM FE, 1971, POULTRY SCI, V50, P1568

[6]

CUNNINGHAM FE, 1974, POULTRY MEAT, V80, P46

[7]

DAM R, 1970, 205 N CENTR REG PUBL

[8] FLAVOR, BACTERIAL AND TBA CHANGES IN GROUND TURKEY PATTIES TREATED WITH ANTIOXIDANTS [J].

DAWSON, LE ;

STEVENSON, KE ;

GERTONSON, E .

POULTRY SCIENCE, 1975, 54 (04) :1134-1139

[9] QUALITY MEASUREMENTS OF CHICKEN AND TURKEY SUMMER SAUSAGES [J].

DHILLON, AS ;

MAURER, AJ .

POULTRY SCIENCE, 1975, 54 (04) :1263-1271

[10]

Galton M.M., 1968, SALMONELLAE FOODS FE

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