CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02875.x/fullpdf
Reference18 articles.
1. AOAC . 1970 . "Official Methods of Analysis ," 11th ed. p.346 . Assoc. Official Agricultural Chemists, Washington, D.C.
2. POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry Meat
3. Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,
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