Author:
Froning G.W.,Norman George
Subject
Animal Science and Zoology,General Medicine
Reference18 articles.
1. The Science of Meat and Meat Products;American Meat Institute Foundation,1960
2. Association of Official Agricultural Chemists, 1960. Official Methods of Analysis of the Association of Agricultural Chemists, P.O. Box 540, Benjamin Franklin Station, Washington 4, D.C.
3. Effect of high protein, high fat, and high sucrose rations on the water-binding and associated properties of pork muscle;Briskey;J. Animal Sci.,1960
4. Effect of polyphosphates on the binding properties of poultry meat;Froning;Poultry Sci.,1965
5. Effect of various additives on the binding properties of chicken meat;Froning;Poultry Sci.,1966
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