EVALUATION OF THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM EMU, BEEF, AND TURKEY-Reference-Cited by-同舟云学术

EVALUATION OF THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM EMU, BEEF, AND TURKEY

Published:1997-11 Issue:5 Volume:20 Page:419-425
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

CARR M.A.,MILLER M.F.,DANIEL D.R.,YARBROUGH C.E.,PETROSKY J.D.,THOMPSON L.D.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1997.tb00484.x/fullpdf

Reference15 articles.

1. H.R. CROSS, H.F. BERNHOLDT, M.E. DIKEMAN, B.E. GREENE, W.G. MOODY, R. STAGGS, and R.L. WEST, 1978 . Guidelines for Cookery and Sensory Evaluation of Meat . pp.8 -14 . American Meat Science Association and National Live Stock and Meat Board, Chicago, IL.

2. D.R. DANIEL, L.D. THOMPSON, M.F. MILLER, and L.C. HOOVER, 1995 . Carcass characteristics, composition, and palatability of emu meat . M.S. Thesis . Texas Tech Univ., Lubbock.

3. S. FELTS, 1995 . Emu ranching australian style. Emu Today and Tomorrow Feb., 26 -27 .

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