Effect of Water, Egg White, Sodium Chloride, and Polyphosphate on Several Quality Attributes of Unfrozen and Frozen, Cooked, Dark Turkey Muscle-Reference-Cited by-同舟云学术

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Effect of Water, Egg White, Sodium Chloride, and Polyphosphate on Several Quality Attributes of Unfrozen and Frozen, Cooked, Dark Turkey Muscle

Published:1986-06 Issue:6 Volume:65 Page:1103-1111
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

KING A.J.,PATEL S.B.,EARL L.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/65/6/1103/4336128/poultrysci65-1103.pdf

Reference25 articles.

1. Restructuring in further processed turkey products;Acton;Turkey World,1983

2. Edible yield and characteristics of patties manufactured from two types of chicken carcasses;Ande;Poultry Sci.,1984

3. Deboned poultry composition said to be dependent on machine, raw material;Food Chem. News,1985

4. Quality characteristics of chickenburger and chickeneggburger;Arafa;Poultry Sci.,1980

5. Official Methods of Analysis. Assoc. Offic. Anal. Chem,1980

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. Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions;Poultry Science;2002-12

2. Product Composition and the Quality of Frozen Foods;Quality in Frozen Foods;1997

3. Utilisation of Turkey Meat in Further-processed Products;Processing of Poultry;1995

4. Effect of Selected Sodium and Potassium Salts on the Quality of Cooked, Dark-Meat Turkey Patties;Poultry Science;1990-03

5. Egg Protein Gels;Food Gels;1990

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