CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES

被引：20

作者：

FIELD, RA

RILEY, ML

CORBRIDGE, MH

机构：

[1] UNIV WYOMING, DEPT ANIM SCI, LARAMIE, WY 82071 USA

[2] UNIV WYOMING, DEPT BIOCHEM, LARAMIE, WY 82072 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02875.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：282 / 284

页数：3

共 18 条

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[5] POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES
FRONING, GW
[J]. POULTRY SCIENCE, 1970, 49 (06) : 1625 - &
[6] 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 - &
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[8] OCKERMAN HW, 1970, QUALITY CONTROL POST
[9] OSTOVAR K, 1971, J FOOD SCI, V36, P1005, DOI 10.1111/j.1365-2621.1971.tb03332.x
[10] ROESSLER EB, 1948, FOOD RES, V13, P503