Partial Dewatering of Mechanically Deboned Poultry Meat-Reference-Cited by-同舟云学术

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Partial Dewatering of Mechanically Deboned Poultry Meat

Published:1981-04 Issue:4 Volume:60 Page:750-760
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

MAURER A.J.,GOBLEUS J.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/60/4/750/4304501/poultrysci60-0750.pdf

Reference38 articles.

1. Composition and properties of extruded, texturized poultry meat;Acton;J. Food Sci.,1973

2. Frankfurters made from mechanically de-boned poultry meat (MDPM). 2. Microscopy;Angel;Poultry Sci.,1974

3. Vegetable protein fiber adds texture to mechanically deboned meat;Anonymous;Food Process.,1975

4. How to teach a bird to bark;Anonymous;Meat Ind.,1977

5. Official methods of analysis;Association of Official Agricultural Chemists,1970

Cited by 2 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. Low fat and low salt poultry products;Production and Processing of Healthy Meat, Poultry and Fish Products;1997

2. Supercritical Carbon Dioxide Extraction of Lipids and Cholesterol from Dehydrated Chicken Meat;Poultry Science;1994-04

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