EMULSIFYING CHARACTERISTICS AND COMPOSITION OF MECHANICALLY DEBONED CHICKEN NECKS AND BACKS FROM DIFFERENT SOURCES

被引：12

作者：

ORR, HL

WOGAR, WG

机构：

来源：

关键词：

D O I：

10.3382/ps.0580577

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：577 / 579

页数：3

共 7 条

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ACTON, JC
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (04) : 571 - 574
[2] [Anonymous], 1970, OFFICIAL METHODS ANA
[3] EFFECT OF SKIN CONTENT PRIOR TO DEBONING ON EMULSIFYING AND COLOR CHARACTERISTICS OF MECHANICALLY DEBONED CHICKEN BACK MEAT
FRONING, GW
SATTERLEE, LD
JOHNSON, F
[J]. POULTRY SCIENCE, 1973, 52 (03) : 923 - 926
[4] GOODWIN TL, 1968, POULTRY SCI, V47, P1674
[5] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[6] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468
[7] Townsend WE, 1968, FOOD TECHNOL, V22, P319