Low fat and low salt poultry products
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Published:1997
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Page:298-320
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ISSN:
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Container-title:Production and Processing of Healthy Meat, Poultry and Fish Products
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Reference33 articles.
1. Ajuyah, A.O., Lee, K.H., Hardin, R.T. and Sim, J.S. (1991) Changes in the yield and in the fatty acid composition of whole carcass and selected meat portions of broiler chickens fed full-fat oil seeds. Poult. Sci., 70, 2304. 2. Ajuyah, A.O., Hardin, R.T., Cheung, K. and Sim, J.S. (1992) Yield, lipid, cholesterol and fatty acid composition of spent hens fed full-fat oil seeds and fish meat diets. J. Food Sci., 57, 338. 3. Bater, B., Descamps, O. and Maurer, A. (1992) Quality characteristics of hydrocolloid-added oven roasted turkey breasts. J. Food Sci., 57, 1068. 4. Cartwright, A.L. (1991) Adipose cellularity in Gallus domesticus: investigations to control body composition in growing chickens. J. Nutr., 121, 1486. 5. Dexter, D.R., Sofos, J.N. and Schmidt, G.R. (1993) Quality characteristics of turkey bologna formulated with carrageenan, starch, milk and soy protein. J. Muscle Foods, 4, 207.
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