Effect of Incorporation of Chicken Fat and Skin on the Quality of Chicken Sausages-Reference-Cited by-同舟云学术

Effect of Incorporation of Chicken Fat and Skin on the Quality of Chicken Sausages

Published:2007 Issue:1 Volume:44 Page:111-115
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Biswas Subhasish¹,Chakraborty Apurba²,Sarkar Sanjib²,Barpuzari Rajendra. N.³,Barpuzari Trishna³

Affiliation:

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

2. ARD Department Govt. of West Bengal

3. College of Veterinary Science AAU

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

http://www.jstage.jst.go.jp/article/jpsa/44/1/44_1_111/_pdf

Reference23 articles.

1. AOAC. Official Methods of Analysis, 15^th revised edition. Association of Official Analytical Chemists, Washington, DC. 1990.

2. Baker RC, Darfler JM and Bourne MC. The effect of levels of skin on the quality of chicken frankfurters. Poultry Science, 51 : 1210-1214. 1968.

3. Baker RC, Darfler JM and Vedehra DV. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. Food Technology, 23 : 808-811. 1969.

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

5. Bureau of Indian Standard (BIS). Meat and meat products- chicken sausage specification. IS 13400, 1992.

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