SELECTED CHEMICAL and PHYSICAL CHARACTERISTICS of CHICKEN BROTH FROM BROILER DEBONING BY-PRODUCTS-Reference-Cited by-同舟云学术

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SELECTED CHEMICAL and PHYSICAL CHARACTERISTICS of CHICKEN BROTH FROM BROILER DEBONING BY-PRODUCTS

Published:1993-12 Issue:6 Volume:17 Page:407-420
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

CHI S. P.,CHEN T. C.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1993.tb00232.x/fullpdf

Reference36 articles.

1. ASTM., 1968, Manual on Sensory Testing Methods. ASTM STP434 . American Society for Testing and Materials, Philadelphia, Pa. 77 pp.

2. Anon., 1958 . the canning of boned, disjointed and whole chickens; chicken a-la-king; chicken broth . Tech. Serv. Div. Mem. American Can Co.

3. Rapid analysis of amino acids using pre-column derivatization

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Cooking Temperatures on the Physicochemical Properties and Consumer Acceptance of Chicken Stock;Journal of Food Science;2011-11-01

2. Production and characterization of gelatinous protein extracts from turkey deboner residue;Process Biochemistry;1997-05

3. CHARACTERIZATION OF ALKALI-EXTRACTED PROTEIN PREPARED FROM DEBONED TURKEY RESIDUE;Journal of Food Processing and Preservation;1996-10

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