Mixture optimization of beef, turkey, and chicken meat for some of the physical, chemical, and sensory properties of meat patties-Reference-Cited by-同舟云学术

Mixture optimization of beef, turkey, and chicken meat for some of the physical, chemical, and sensory properties of meat patties

Published:2011-08 Issue:8 Volume:90 Page:1809-1816
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Kurt Ş.,Kılınççeker O.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/90/8/1809/4482610/poultrysci90-1809.pdf

Reference28 articles.

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3. Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels;Doerscher;Meat Sci.,2003

4. Pearson's Chemical Analysis of Foods;Egan,1981

5. Et Ürünleri İşleme Mühendisliği. 3rd ed. Publication no. 786;Gökalp,1999

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