QUALITY CHANGES IN PRERIGOR POULTRY AT -3 DEGREES C

被引：13

作者：

BEHNKE, JR

FENNEMA, O

HALLER, RW

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,DEPT POULTRY SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01404.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：275 / 278

页数：4

共 12 条

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[2]

BEHNKE JM, IN PRESS

[3]

DE FREMERY DONALD, 1960, FOOD RES, V25, P73

[4]

DODGE JW, 1960, FOOD TECHNOL-CHICAGO, V14, P43

[5]

KLOSE AA, 1959, FOOD TECHNOL-CHICAGO, V13, P20

[6] TURKEY TENDERNESS IN RELATION TO HOLDING IN AND RATE OF PASSAGE THROUGH THAWING RANGE OF TEMPERATURE [J].

KLOSE, AA ;

CAMPBELL, AA ;

POOL, MF ;

HANSON, HL .

POULTRY SCIENCE, 1961, 40 (06) :1633-&

[7] EFFECT OF DURATION AND TYPE OF CHILLING AND THAWING ON TENDERNESS OF FROZEN TURKEYS [J].

KLOSE, AA ;

CAMPBELL, AA ;

HANSON, HL ;

LINEWEAVER, H .

POULTRY SCIENCE, 1961, 40 (03) :683-688

[8]

MARION W. W., 1967, FOOD TECHNOL, V21, P89

[9] STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].

MARSH, BB ;

LEET, NG .

JOURNAL OF FOOD SCIENCE, 1966, 31 (03) :450-&

[10]

POOL MF, 1959, FOOD TECHNOL-CHICAGO, V13, P25

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