The Use of Fowl for Convenience Items-Reference-Cited by-同舟云学术

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The Use of Fowl for Convenience Items

Published:1966-09 Issue:5 Volume:45 Page:1017-1025
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Baker R.C.,Darrah L.B.,Darfler J.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/45/5/1017/4286933/poultrysci45-1017.pdf

Reference10 articles.

1. Consumer's use of stewing chicken;Brooks,1960

2. New marketable poultry and egg products. No. 14. Chicken hash;Darfler,1964

3. Harshaw, H. M., 1942. Physical and chemical composition of chicken and turkey. U.S.D.A. A.H.D. No. 79.

4. New marketable poultry and egg products. No. 15. Poulet supreme, chicken chunk roll, chicken chunkalona;Jack,1965

5. New marketable poultry and egg products. No. 6. Chicken franks;Marshall,1961

Cited by 8 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. Further Processing of Poultry;Processing of Poultry;1995

2. Formulation and Characteristics of a Fermented Pepperoni Using Mutton and Fowl;Canadian Institute of Food Science and Technology Journal;1988-10

3. Characteristics of Frankfurters Prepared from Mutton and Fowl;Journal of Food Science;1988-01

4. Nutritional, Physical and Sensory Characteristics of a Fresh Sausage Prepared From Fowl and Mutton;Canadian Institute of Food Science and Technology Journal;1987-12

5. Influence of Mechanically Deboned Meat and Phosphate Salts on Functional and Sensory Attributes of Fermented Turkey Sausage;Poultry Science;1976-01

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