SALT CONTENT OF KOSHER CHICKEN PARTS STUDIED UNDER CONTROLLED CONDITIONS-Reference-Cited by-同舟云学术

SALT CONTENT OF KOSHER CHICKEN PARTS STUDIED UNDER CONTROLLED CONDITIONS

Published:1989-01 Issue:5 Volume:11 Page:365-373
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

ANGEL S.,WEINBERG Z.G.,JAFFE R.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1989.tb00898.x/fullpdf

Reference7 articles.

1. Variation in salt content of broiler parts from different kosher dressing plants in Israel;ANGEL;Poultry Sci.,1986

2. Dietary salt. A Scientific Status Summary. IFT Expert Panel on Food Safety and Nutrition;IFT;Food Technol.,1980

3. LEVINGER, I. M. 1976. Kosher Meat Food Industries, pp. 164-169. Institute for Agricultural Research According to the Torah, The Volcani Center and Bar-Ilan University, Ramat Gan, Israel. (In Hebrew).

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