Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat-Reference-Cited by-同舟云学术

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Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat

Published:1987-03 Issue:2 Volume:52 Page:290-293
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HOLLENDER R.,MacNEIL J. H.,MAST M. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06595.x/fullpdf

Reference20 articles.

1. Anonymous . 1973 . Facts, Flakes and Fabricated Meats, Bull , 703 . Urschel Laboratories Incorporated, Valparaisco, IN.

2. Multiple Range and Multiple F Tests

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4. Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats;The Journal of Poultry Science;2006

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