Automated Phosphate Injection of Whole Broiler Carcasses
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/56/3/859/4365038/poultrysci56-0859.pdf
Reference27 articles.
1. A comparison of Leghorn fowl and fryers for precooked batter fried chicken;Baker;Poultry Sci.,1968
2. Chilling poultry (a review);Brant;Poultry Processing and Marketing,1963
3. Automatic injection of chicken parts with polyphosphate;Brotsky;Poultry Sci.,1976
4. Biomedical computer programs;Dixon,1973
5. The effect of polyphosphates and sodium chloride on cooking yields and oxidative stability of chicken;Farr;Poultry Sci.,1970
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1. Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions;Journal of Aquatic Food Product Technology;2011-04-18
2. The effects on broiler chicken of polyphosphate injection during commercial processing;International Journal of Food Science & Technology;2007-06-28
3. Marination, cooking, and curing of poultry products;Poultry Meat Processing;2000-12-26
4. PROPERTIES OF CHICKEN BREASTS INJECTED WITH LOW METHOXYL PECTIN;Foodservice Research International;2000-12
5. Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade;Journal of the Science of Food and Agriculture;2000
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