TURKEY HAM PROPERTIES ON PROCESSING AND CURED COLOR FORMATION

[1] ACTON J C, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P114

[2] EFFECT OF MEAT PARTICLE-SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 240 - &

[3] CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 895 - &

[4] EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 244 - &

[5] [Anonymous], 1975, OFFICIAL METHODS ANA

[6] BAKER RC, 1968, POULTRY SCI, V47, P1990

[7] BAKER RC, 1974, POULTRY SCI, V53, P1899

[8] BESLEY A. K., 1941, POULTRY SCI, V20, P496, DOI 10.3382/ps.0200496

[9] CHATTERJEE A K, 1971, Journal of Food Science and Technology, V8, P28

[10] QUALITY MEASUREMENTS OF CHICKEN AND TURKEY SUMMER SAUSAGES [J]. POULTRY SCIENCE, 1975, 54 (04) : 1263 - 1271

[1] ACTON J C, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P114

[2] EFFECT OF MEAT PARTICLE-SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 240 - &

[3] CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 895 - &

[4] EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 244 - &

[5] [Anonymous], 1975, OFFICIAL METHODS ANA

[6] BAKER RC, 1968, POULTRY SCI, V47, P1990

[7] BAKER RC, 1974, POULTRY SCI, V53, P1899

[8] BESLEY A. K., 1941, POULTRY SCI, V20, P496, DOI 10.3382/ps.0200496

[9] CHATTERJEE A K, 1971, Journal of Food Science and Technology, V8, P28

[10] QUALITY MEASUREMENTS OF CHICKEN AND TURKEY SUMMER SAUSAGES [J]. POULTRY SCIENCE, 1975, 54 (04) : 1263 - 1271