Physical and Functional Properties of Mechanically Deboned Poultry Meat as Used in the Manufacture of Frankfurters
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/52/4/1363/4326620/poultrysci52-1363.pdf
Reference17 articles.
1. The effect of level of skin on the quality of chicken frankfurters;Baker;Poultry Sci.,1968
2. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters;Baker;Food Tech.,1969
3. Organoleptic properties of frankfurters made from giblet meats;Blackshear;Poultry Sci.,1966
4. Amino acid composition of meat removed from boned turkey carcasses by use of a commercial boning machine;Essary;Poultry Sci.,1968
5. Poultry meat sources and their emulsifying characteristics as related to processing variables;Froning;Poultry Sci.,1970
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