Nitrogen Fraction Changes in Turkey Roasts During Latter Stages of Cooking
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/47/1/133/4402810/poultrysci47-0133.pdf
Reference10 articles.
1. Collagen determination in cooked meat;Bell;Food Research,,1941
2. Effect of aging and cooking on the distribution of certain amino acids and nitrogen in beef muscle;Ginger;J. Food Res.,1954
3. The effect of different methods of cooking beef round of commercial and prime grades. II. Collagen, fat, and nitrogen content;Griswold;Food Res.,1955
4. Rapid determination of collagen in beef by Waring blendor and centrifuge technique;Hartley;Food Res.,1949
5. Studies on meat. II. Observations on relationship of biochemical factors to changes in tenderness;Husaini;Food Technol.,1950
Cited by 2 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. Carcass Finish and Breast Internal Oil Basting Effects on Oven and Microwave Prepared Small Toms: Cooking Characteristics, Yields, and Compositional Changes;Poultry Science;1981-06
2. Production Efficiency, Grades and Yields with the Large White Turkey as Related to Sex and Age;Poultry Science;1970-03
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