CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES

被引：20

作者：

FIELD, RA

RILEY, ML

CORBRIDGE, MH

机构：

[1] UNIV WYOMING, DEPT ANIM SCI, LARAMIE, WY 82071 USA

[2] UNIV WYOMING, DEPT BIOCHEM, LARAMIE, WY 82072 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02875.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：282 / 284

页数：3

共 18 条

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[Anonymous], 1970, OFFICIAL METHODS ANA

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DIMICK, PS ;

GRUNDEN, LP ;

MACNEIL, JH .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :544-&

[3]

FIELD RA, 1972, J ANIM SCI, V35, P201

[4]

FRONING GW, 1971, J FOOD SCI, V36, P974

[5] POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES [J].

FRONING, GW .

POULTRY SCIENCE, 1970, 49 (06) :1625-&

[6] POULTRY PRODUCT QUALITY - CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT [J].

GRUNDEN, LP ;

MACNEIL, JH ;

DIMICK, PS .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :247-&

[7]

Hornsey H.C., 1959, J SCI FOOD AGR, V7, P534, DOI [DOI 10.1002/JSFA.2740070804, 10.1002/jsfa.2740070804]

[8]

OCKERMAN HW, 1970, QUALITY CONTROL POST

[9]

OSTOVAR K, 1971, J FOOD SCI, V36, P1005, DOI 10.1111/j.1365-2621.1971.tb03332.x

[10]

ROESSLER EB, 1948, FOOD RES, V13, P503

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