FRANKFURTERS MADE FROM MECHANICALLY DEBONED POULTRY MEAT (MDPM) .1. EFFECT OF CHOPPING TIME

被引：11

作者：

BAKER, RC ^{[1
]}

DARFLER, JM ^{[1
]}

ANGEL, S ^{[1
]}

机构：

[1] CORNELL UNIV,COLL AGR & LIFE SCI,ITHACA,NY 14850

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 01期

关键词：

D O I：

10.3382/ps.0530156

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

收藏

页码：156 / 161

页数：6

相关论文

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FRONING, GW
[J]. POULTRY SCIENCE, 1970, 49 (06) : 1625 - &
[2] RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS
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WEBB, NB
BLUMER, TN
IVEY, FJ
HAQ, A
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 426 - &
[3] SCHNELL PG, 1973, POULTRY SCI, V52, P1363
[4] EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON PROCESSING AND CHARACTERISTICS OF FRANKFURTERS
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ACKERMAN, SA
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[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (02) : 261 - &