Development and Evaluation of Chickenburger Formulations and Effect of Beating Time Incorporating Underutilized Poultry Meats-Reference-Cited by-同舟云学术

Development and Evaluation of Chickenburger Formulations and Effect of Beating Time Incorporating Underutilized Poultry Meats

Published:1984-05 Issue:5 Volume:63 Page:938-948
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BAKER R.C.,O’BRIEN S.W.,GOSSETT P.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/63/5/938/4349590/poultrysci63-0938.pdf

Reference11 articles.

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

2. Official Methods of Analysis,1965

3. Baker, R. C., and J. M. Darfler, 1980. Minced chicken: Chicken patties. Misc. Bull. 110. New York State Coll. Agric. Life Sci., at Cornell Univ., Ithaca, NY.

4. Palatability of ground turkey and beef containing soy;Baldwin;Poultry Sci.,1975

5. Flavor, bacterial and TBA changes in ground turkey treated with antioxidants;Dawson;Poultry Sci.,1975

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