Effect of Rigor State, Phosphate Addition and Aging on Quality of Turkey Rolls-Reference-Cited by-同舟云学术

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Effect of Rigor State, Phosphate Addition and Aging on Quality of Turkey Rolls

Published:1978-03 Issue:2 Volume:57 Page:425-432
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

KARDOUCHE M. BASSILA,STADELMAN W.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/57/2/425/4405696/poultrysci57-0425.pdf

Reference38 articles.

1. Design of experiments;Anderson,1974

2. A new method for processing turkey rolls;Aref;Can. Food Ind.,1966

3. Acceptability of mature turkeys and fryer chickens cooked on the bone and off the bone;Baker;Poultry Sci.,1973

4. Smoke flavored chicken rolls;Breclaw;J. Food Sci.,1970

5. Chilling and thawing methods and their effect on quality of cooked whole turkeys;Brodine;Food Tech.,1968

Cited by 5 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. The use of hot salted chicken meat for processing;International Journal of Food Science & Technology;2007-06-28

2. Utilisation of Turkey Meat in Further-processed Products;Processing of Poultry;1995

3. Influence of Processing on Product Quality and Yield;Processing of Poultry;1995

4. Review: Application of science and technology to poultry meat processing;International Journal of Food Science & Technology;1986-12

5. INFLUENCE OF SALT ADDITION ON TENDERNESS OF HOT BONED PORK, CHICKEN, TURKEY, AND BEEF ROLLS;Journal of Food Science;1980-07

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