Research Note: Preparation of a Low-Fat Reduced Sodium Turkey Braunschweiger-Reference-Cited by-同舟云学术

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Research Note: Preparation of a Low-Fat Reduced Sodium Turkey Braunschweiger

Published:1991-09 Issue:9 Volume:70 Page:1998-2001
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BACCUS-TAYLOR GAIL,GARCIA HUGO S.,MAURER ARTHUR J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/70/9/1998/4399989/poultrysci70-1998.pdf

Reference14 articles.

1. Turkey liverwurst processed with various meats and meat combinations;Acton;Poultry Sci.,1981

2. Official Methods of Analysis;Association of Official Analytical Chemists,1980

3. Effects of partial sodium chloride replacement with other chloride salts on the physical and sensory properties of turkey frankfurters;Barbut;Can. Inst. Food Sci. Technol. J.,1988

4. Effect of milk albuminate and other sausage binders on tensile strength of liver sausage;Cassidy;J. Food Sci.,1979

5. Influence of raw ingredients, nitrite levels, and cooking temperatures on the microbiological quality of Braunschweiger;Chyr;J. Food Sci.,1980

Cited by 1 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. Reducing salt (sodium) levels in processed meat, poultry and fish products;Production and Processing of Healthy Meat, Poultry and Fish Products;1997

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