Textural, Color, and Sensory Properties of Bologna Containing Various Levels of Washed Chicken Skin-Reference-Cited by-同舟云学术

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Textural, Color, and Sensory Properties of Bologna Containing Various Levels of Washed Chicken Skin

Published:1996-08 Issue:8 Volume:75 Page:1047-1055
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BONIFER L.J.,FRONING G.W.,MANDIGO R.W.,CUPPETT S.L.,MEAGHER M.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/75/8/1047/4409706/poultrysci75-1047.pdf

Reference41 articles.

1. Effect of skin content on some properties of poultry meat loaves;Acton;Poultry Sci.,1978

2. Chicken: Its what’s for dinner;Amey;Meat Proc.,1995

3. Official Methods of Analysis;Association of Official Analytical Chemists,1990

4. Connective tissue in meat products;Bailey,1989

5. The effect of level of skin on the quality of chicken frankfurters;Baker;Poultry Sci.,1969

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1. Analysis of the Replacement Effect of Added Chicken and Duck Skin Fat as a Pork Back Fat Replacement in Chicken Breast Emulsion Sausages;Journal of the Korean Society of Food Science and Nutrition;2023-02-28

2. Effect of the Duck Skin on Quality Characteristics of Duck Hams;Korean Journal for Food Science of Animal Resources;2017-06-30

3. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products;Food Control;2016-10

4. Effect of chicken skin on the quality characteristics of semi-dried restructured jerky;Poultry Science;2016-05

5. Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture;Korean Journal for Food Science of Animal Resources;2015-02-28

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