IMPROVING QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION

被引：50

作者：

FRONING, GW ^{[1
]}

JOHNSON, F ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT POULTRY SCI,LINCOLN,NB 68503

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01405.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：279 / 281

页数：3

共 15 条

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[Anonymous], 1970, OFFICIAL METHODS ANA

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[4]

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FRONING, GW .

FRONING, GW ;

JANKY, D .

MAIER, VP ;

TAPPEL, AL .

[8]

PAULY MR, 1967, JUN P POULTR EGG FUR

[9]

RICHANSRUD DA, 1967, J FOOD SCI, V32, P57

[10]

SATTERLEE LD, 1971, J FOOD SCI, V36, P979