Enzymatic Tenderization of Spent White Leghorn Hens-Reference-Cited by-同舟云学术

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Enzymatic Tenderization of Spent White Leghorn Hens

Published:1981-04 Issue:4 Volume:60 Page:744-749
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BAWA A.S.,ORR H.L.,USBORNE W.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/60/4/744/4304482/poultrysci60-0744.pdf

Reference23 articles.

1. Methods in enzymology;Arnon,1970

2. Official methods of analysis;Association of Official Analytical Chemists,1970

3. Beuk, J. F., A. L. Savich, and P. A. Goeser, 1959. Methods of tendering meat. US Pat. 2,903,362. Patent issued September 8, 1959.

4. Meat hygiene;Brandly,1966

5. Tenderness in poultry meat I. An improved method of measuring;Cameron;Food Technol.,1955

Cited by 10 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. Effect of Tenderization with Citric Acid on some Physical Traits of Spent Hen Meat;IOP Conference Series: Earth and Environmental Science;2023-08-01

2. Enzymes in Meat, Fish, and Poultry Product Processing and Preservation-II;Novel Food Grade Enzymes;2022

3. Tenderization Of Meat And Meat Products: A Detailed Review;Food Composition and Analysis;2014-05-01

4. Effect of Flammulina velutipes on spent-hen breast meat tenderization;Poultry Science;2012-01

5. TENDERIZING AND PRESERVING YAK MEAT BY GINGER EXTRACT (ZINGIBER OFFICINALE ROSE);Journal of Muscle Foods;2010-09-24

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