PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY RE-FROZEN CHICKEN BROILERS

被引：13

作者：

BAKER, RC ^{[1
]}

DARFLER, JM ^{[1
]}

MULNIX, EJ ^{[1
]}

NATH, KR ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT POULTRY SCI,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00637.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：443 / 445

页数：3

共 9 条

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[2]

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[3]

LISSNER W, 1975, NY TIMES 0423

REY, CR ;

KRAFT, AA .

[5]

SERANNE A, 1955, COMPLETE BOOK HOME P

SPENCER, JV ;

SAUTER, EA ;

STADELMAN, WJ .

[7]

TURNER EW, 1954, FOOD TECHNOL-CHICAGO, V8, P326

[8]

Woodroof J. C., 1948, FOOD INDUST, V20, P48

[9]

1965, OFFICIAL METHODS ANA