The Effect of Level of Skin on the Quality of Chicken Frankfurters-Reference-Cited by-同舟云学术

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The Effect of Level of Skin on the Quality of Chicken Frankfurters

Published:1968-11 Issue:6 Volume:47 Page:1989-1996
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Baker R.C.,Darfler J.M.,Bourne M.C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/47/6/1989/4501314/poultrysci47-1989.pdf

Reference16 articles.

1. Meat proteins;Bendall,1963

2. Deformation testing of foods. I;Bourne;A precise technique for performing the deformation test. J. Food Sci.,1967

3. Biochemistry of meat hydration;Hamm;Adv. Food Res.,1960

4. Emulsion formation in a finely comminuted sausage;Hanson;Food Technol.,1960

5. The solubility of intramuscular collagen in meat animals of various ages;Hill;J. Food Sci.,1966

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1. Tenderization effect of whelk meat using ultrasonic treatment;Food Science & Nutrition;2018-08-22

2. Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls;Journal of Food Science and Technology;2011-05-28

3. EXPERIMENTALLY FERMENTED SAUSAGE FROM GOOSE MEAT AND QUALITY ATTRIBUTES;Journal of Muscle Foods;2008-07

4. Effect of skin addition on the technological properties of comminuted chicken meat emulsions;International Journal of Food Science & Technology;2007-06-28

5. Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler-spent hen meat and by-products;International Journal of Food Science & Technology;2007-05

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