EFFECT OF PH AND SALT PREBLENDING ON EMULSIFYING CHARACTERISTICS OF MECHANICALLY DEBONED TURKEY FRAME MEAT

被引：24
作者：
FRONING, GW
JANKY, D
机构：
来源：
POULTRY SCIENCE | 1971年 / 50卷 / 04期
关键词：
D O I：
10.3382/ps.0501206
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：1206 / &
相关论文
共 6 条
[1]  
Acton J. C., 1969, Food Technology (Champaign), V23, P367
[2]   EMULSIFYING CHARACTERISTICS OF PRERIGOR AND POSTRIGOR POULTRY MUSCLE [J].
FRONING, GW ;
NEELAKANTAN, S .
POULTRY SCIENCE, 1971, 50 (03) :839-+
[3]   POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES [J].
FRONING, GW .
POULTRY SCIENCE, 1970, 49 (06) :1625-&
[4]  
SWIFT CE, 1957, FOOD TECHNOL-CHICAGO, V11, P450
[5]  
Townsend WE, 1968, FOOD TECHNOL, V22, P319
[6]  
1965, OFFICIAL METHODS ANA
1