Effect of chicken skin on the quality characteristics of semi-dried restructured jerky
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/95/5/1198/8097798/pew015.pdf
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3. Official methods of analysis;AOAC,2000
4. Quality of mechanically deboned meat frankfurter incorporated with chicken skin;Babji;Int. J. Food Sci. Nutr.,1998
5. Effect of incorporation of chicken fat and skin on the quality of chicken sausage;Biswas;J. Poult. Sci,2007
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