YIELD AND TENDERNESS OF CURED CHICKEN ROLL PRODUCTS AS AFFECTED BY WATER ADDITION-Reference-Cited by-同舟云学术

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YIELD AND TENDERNESS OF CURED CHICKEN ROLL PRODUCTS AS AFFECTED BY WATER ADDITION

Published:1987-12 Issue:4 Volume:11 Page:289-298
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

WANG S.W.,CHEN T.C.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1987.tb00055.x/fullpdf

Reference20 articles.

1. The effect of meat particle size on extractable protein cooking loss and binding stength in chicken loaves;ACTON;J. Food Sci.,1972

2. Effect of heat processing on extractability of salt-soluble protein, tissue binding strength and cooking loss in poultry loaves;ACTON;J. Food Sci.,1972

3. Turkey ham properties on processing and cured color formation;ACTON;Poultry Sci.,1979

4. A new method of processing turkey roll;AREF;Can. Food Ind.,1966

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