Effects of Sodium Chloride and Sodium Polyphosphate Treatments on Proximate Composition, Selected Mineral Content, and Sensory Properties of Canned Fowl-Reference-Cited by-同舟云学术

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Effects of Sodium Chloride and Sodium Polyphosphate Treatments on Proximate Composition, Selected Mineral Content, and Sensory Properties of Canned Fowl

Published:1984-04 Issue:4 Volume:63 Page:664-672
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

LYON B.G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/63/4/664/4474520/poultrysci63-0664.pdf

Reference22 articles.

1. Association of Official Agricultural Chemists, 1975. Official Methods of Analysis. Washington, DC.

2. Statistical Analysis Systems;Barr,1979

3. Taster response to salt in minced fish;Bremner;J. Food Sci.,1982

4. The effect of polyphosphates and sodium chloride on cooking yields and oxidative stability of chicken;Farr;Poultry Sci.,1970

5. Federal Register, 1982a. Meat and poultry products; phosphates and sodium hydroxide. Fed. Reg. (March 12):10779.

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. Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage;Journal of Food Science;1988-11

2. Effect of Water, Egg White, Sodium Chloride, and Polyphosphate on Several Quality Attributes of Unfrozen and Frozen, Cooked, Dark Turkey Muscle;Poultry Science;1986-06

3. Effects of Sodium Chloride and Polyphosphate Pretreatments on Fowl Meat Processed in Flexible Pouches;Poultry Science;1984-10

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