INFLUENCE OF MECHANICALLY DEBONED MEAT AND PHOSPHATE SALTS ON FUNCTIONAL AND SENSORY ATTRIBUTES OF FERMENTED TURKEY SAUSAGE

被引：8

作者：

MCMAHON, EF ^{[1
]}

DAWSON, LE ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,E LANSING,MI 48824

来源：

POULTRY SCIENCE | 1976年 / 55卷 / 01期

关键词：

D O I：

10.3382/ps.0550103

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

页码：103 / 112

页数：10

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