Effect of Skin Content on Some Properties of Poultry Meat Loaves
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/57/5/1255/4411001/poultrysci57-1255.pdf
Reference31 articles.
1. The effect of meat particle size on extractable protein, cooking loss and binding strength in chicken loaves;Acton;J. Food Sci.,1972
2. Effect of heat processing on extractability of salt-soluble protein, tissue binding strength and cooking loss in poultry meat loaves;Acton;J. Food Sci.,1972
3. Effect of partial protein removal from muscle cubes on properties of poultry meat loaves;Acton;J. Milk Food Technol.,1972
4. Effect of some freezing treatments on the properties of poultry meat loaves;Acton;Lebensm.-Wisc. U. Technol.,1976
5. A new method for processing turkey rolls;Aref;Can. Food Ind.,1966
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