Effect of Stuffing Variables on the Quality of Chicken Frankfurters-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Stuffing Variables on the Quality of Chicken Frankfurters

Published:1970-05 Issue:3 Volume:49 Page:743-747
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Baker R.C.,Darfler J.M.,Vadehra D.V.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/49/3/743/9646049/poultrysci49-0743.pdf

Reference5 articles.

1. Science of Meat and Meat Products;American Meat Institute Foundation,1960

2. The effect of level of skin on the quality of chicken frankfurters;Baker;Poultry Sci.,1968

3. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters;Baker;Food Tech.,1969

4. Personal communication;Cavalier,1969

5. Protein film makes superior sausage casing;Hopper;Food Eng.,1963

Cited by 4 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 of Emulsified Cooked Meat Products by Three Different Methods of Measurement;Journal of Food Science;1983-07

2. Selection of an Objective Test of Wiener Texture by Sensory Analysis;Canadian Institute of Food Science and Technology Journal;1975-01

3. Stability of Cooked Chicken Wieners During Frozen Storage;Poultry Science;1973-05

4. Effect of Storage on the Quality of Chicken Frankfurters;Poultry Science;1972-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP