Nutritional, Physical and Sensory Characteristics of a Fresh Sausage Prepared From Fowl and Mutton-Reference-Cited by-同舟云学术

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Nutritional, Physical and Sensory Characteristics of a Fresh Sausage Prepared From Fowl and Mutton

Published:1987-12 Issue:5 Volume:20 Page:368-371
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Bushway A.A.,Lecomte N.B.,True R.H.,Work T.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference30 articles.

1. Physiochemical and nutritional aspects of cowpea flour;Akpapunam;J. Food Sci.,1981

2. Official Methods of Analysis,1984

3. The chemistry of intramolecular collagen. The Royal Society of Chemistry Burlington House;Bailey;Recent Adv. Chem. Meat.,1984

4. The use of fowl for convenience items;Baker;Poult. Sci.,1966

5. Effect of type, ages, and freezing of poultry meat before processing on the quality of chicken frankfurters;Baker;Poult. Sci.,1969

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. LIPID OXIDATION IN MUTTON: SPECIES-RELATED AND WARMED-OVER FLAVORS;Journal of Food Lipids;1997-12

2. Formulation and Characteristics of a Fermented Pepperoni Using Mutton and Fowl;Canadian Institute of Food Science and Technology Journal;1988-10

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