The Effect of Liquid Nitrogen Freezing on the Taste, Tenderness and Keeping Qualities of Dressed Turkey-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The Effect of Liquid Nitrogen Freezing on the Taste, Tenderness and Keeping Qualities of Dressed Turkey

Published:1967-09 Issue:5 Volume:46 Page:1148-1153
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Pickett L.D.,Miller B.F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/46/5/1148/4489983/poultrysci46-1148.pdf

Reference11 articles.

1. Experiments with the preparation and storage of turkey steaks;Connor;Poultry Sci.,1953

2. The influence of post-mortem glycolysis on poultry tenderness;de Fremery;J. Food Sci.,1963

3. Food Microbiology;Frazier,1958

4. Factors affecting poultry flavor;Kohlenberg;Poultry Sci.,1960

5. Effect of duration and type of chilling and thawing on tenderness of frozen turkeys;Klose;Poultry Sci.,1960

Cited by 12 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. Refrigeration and the safety of poultry meat;Food Safety Control in the Poultry Industry;2005

2. Texture in Frozen Foods;Handbook of Frozen Foods;2004-03-29

3. An appraisal of the freezing capabilities of tunnel and spiral belt freezers using liquid nitrogen sprays;Journal of Food Engineering;1997-11

4. Effects of Freezing Rates, Temperatures, Systems;Developments in Food Science;1989

5. Microbiology of Frozen Poultry Products;The Microbiology of Poultry Meat Products;1987

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