Variation in Salt Content of Broiler Parts from Different Kosher Dressing Plants in Israel-Reference-Cited by-同舟云学术

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Variation in Salt Content of Broiler Parts from Different Kosher Dressing Plants in Israel

Published:1986-03 Issue:3 Volume:65 Page:481-484
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

ANGEL S.,WEINBERG Z.G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/65/3/481/4295079/poultrysci65-0481.pdf

Reference8 articles.

1. Official Methods of Analysis,1975

2. Ion selective electrode system measures sodium content of foods;Averill;Food Technol.,1983

3. Salt penetration and its effect on the broiler carcass;Levinger;Meshek Offot,1976

4. An introduction to the dietary Kosher laws for food scientists and food processors;Regenstein;Food Technol.,1979

5. Physiological role of dietary sodium reduction in muscle foods;Sebranek;Food Technol.,1983

Cited by 4 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. Predictive Model for Survival and Growth of Salmonella Typhimurium DT104 on Chicken Skin during Temperature Abuse†;Journal of Food Protection;2009-02-01

2. PERSISTENCE OFSALMONELLASEROTYPES ON CHICKEN SKIN AFTER EXPOSURE TO KOSHER SALT AND RINSING*;Journal of Food Safety;2008-08

3. Aspects of Quality Assurance and Ritualistic Practices;Muscle Foods;1994

4. SALT CONTENT OF KOSHER CHICKEN PARTS STUDIED UNDER CONTROLLED CONDITIONS;Journal of Food Quality;1989-01

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