Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Yield, Lipid, Cholesterol and Fatty Acid Composition of Spent Hens Fed Full-Fat Oil Seeds and Fish Meal Diets
2. Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin-screw Extruder
3. Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels
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