Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/58/6/1498/4479781/poultrysci58-1498.pdf
Reference15 articles.
1. Quality characteristics of Bob-white quail scalded at different times and temperatures;Arafa;J. Food Sci.,1978
2. Official methods of analysis;Association of Official Analytical Chemists,1975
3. Processing and yield characteristics of Bobwhite quail;Dawson;Poultry Sci.,1971
4. Composition and acceptability of meat from Bobwhite quail;Dawson;Poultry Sci.,1971
5. Smoked pheasant: Levels of curing brine and frozen storage intervals;Deethardt;Poultry Sci.,1973
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