Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00969.x/fullpdf
Reference23 articles.
1. Proximate composition, selected minerals, cholesterol content and lipid oxidation of mechanically and hand-deboned chickens from the Jordanian market
2. Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin
3. A SIMPLE METHOD TO DETERMINE THE WATER-HOLDING CAPACITY OF MUSCLE FOODS
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