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2. Type and level of fat and amount of protein and their effect on the quality of frankfurters made from mechanically deboned turkey meat;Baker;Poultry Sci.,1974
3. Organoleptic properties of frankfurters made from giblet meats;Blackshear;Poultry Sci.,1966
4. Utilization of mechanically deboned chicken meat in the formulation of summer sausages;Dhillon;Poultry Sci.,1973
5. Poultry meat sources and their emulsifying characteristics as related to processing variables;Froning;Poultry Sci.,1970