Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats-Reference-Cited by-同舟云学术

Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats

Published:2006 Issue:2 Volume:43 Page:180-186
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Biswas Subhasish¹,Chakraborty Apurba¹,Sarkar Sanjib¹

Affiliation:

1. Department of Animal Products Technology & Marketing, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal & Fishery Sciences

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

http://www.jstage.jst.go.jp/article/jpsa/43/2/43_2_180/_pdf

Reference40 articles.

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3. Baker RC and Dafler JA. Acceptability of frankfurters made from mechanically deboned turkey frames as affected by formulation changes. Poultry Science, 60, 1429-1435. 1975.

4. Baliga BR and Madaiah N. Quality of sausage emulsion prepared from mutton. Journal of Food Science, 35, 383-385. 1970.

5. Baliga BR and Madaiah N. Preparation of mutton sausages. Journal of Food Science, 36, 607-610. 1971.

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