The Development of a Duck Roll-Reference-Cited by-同舟云学术

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The Development of a Duck Roll

Published:1980-07 Issue:7 Volume:59 Page:1423-1429
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

ASHOOR F.A.,MAURER A.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/59/7/1423/4307307/poultrysci59-1423.pdf

Reference32 articles.

1. Properties of poultry meat loaves affected by skin content;Acton;Poultry Sci.,1977

2. Principles of sensory evaluation of food;Amerine,1965

3. C & D Bulletin;Anonymous,1976

4. Official methods of analysis;Association of Official Agricultural Chemists,1970

5. Acceptability of frankfurters made from mechanically deboned turkey frames as affected by formulation changes;Baker;Poultry Sci.,1975

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. EVALUATION OF DUCKLING BREAST MEAT SUBJECTED TO DIFFERENT METHODS OF FURTHER PROCESSING AND COOKING;Journal of Muscle Foods;1991-10

2. Influence of storage time of duck breast muscles at -18°C on rheological properties of gelled tissue and model sausage;Food / Nahrung;1990

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