MECHANICALLY DEBONED RED MEAT, POULTRY, AND FISH

[1] DRAKE T. G. H., 1949, JOUR NUTRITION, V37, P369

[2] AMINO ACID COMPOSITION OF MEAT REMOVED FROM BONED TURKEY CARCASSES BY USE OF COMMERCIAL BONING MACHINE [J]. POULTRY SCIENCE, 1968, 47 (06) : 1953 - &

[3] CHARACTERIZATION OF BONE PARTICLES FROM MECHANICALLY DEBONED MEAT [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (05) : 1406 - 1407

[4] FIELD RA, 1974, J FOOD SCI, V39, P851, DOI 10.1111/j.1365-2621.1974.tb17995.x

[5] FIELD RA, 1976, FOOD TECHNOL-CHICAGO, V30, P38

[6] FORBES EB, 1921, 437 OH AGR EXP STAT

[7] FRONING GW, 1971, J FOOD SCI, V36, P974

[8] FRONING GW, 1976, FOOD TECHNOL-CHICAGO, V30, P50

[9] FRONING GW, 1978, POULTRY SCI, V57, P1137

[10] KEAY JN, 1976, PRODUCTION UTILIZATI

[1] DRAKE T. G. H., 1949, JOUR NUTRITION, V37, P369

[2] AMINO ACID COMPOSITION OF MEAT REMOVED FROM BONED TURKEY CARCASSES BY USE OF COMMERCIAL BONING MACHINE [J]. POULTRY SCIENCE, 1968, 47 (06) : 1953 - &

[3] CHARACTERIZATION OF BONE PARTICLES FROM MECHANICALLY DEBONED MEAT [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (05) : 1406 - 1407

[4] FIELD RA, 1974, J FOOD SCI, V39, P851, DOI 10.1111/j.1365-2621.1974.tb17995.x

[5] FIELD RA, 1976, FOOD TECHNOL-CHICAGO, V30, P38

[6] FORBES EB, 1921, 437 OH AGR EXP STAT

[7] FRONING GW, 1971, J FOOD SCI, V36, P974

[8] FRONING GW, 1976, FOOD TECHNOL-CHICAGO, V30, P50

[9] FRONING GW, 1978, POULTRY SCI, V57, P1137

[10] KEAY JN, 1976, PRODUCTION UTILIZATI