Stability of Cooked Chicken Wieners During Frozen Storage
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/52/3/931/4403714/poultrysci52-0931.pdf
Reference6 articles.
1. Effect of level of skin on 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 Technol.,1969
3. Effect of pH on the quality of chicken frankfurters;Baker;J. Food Sci.,1970
4. Effect of stuffing variables on the quality of chicken frankfurters;Baker;Poultry Sci.,1970
5. Effect of type, age and freezing of poultry meat before processing on the quality of chicken frankfurters;Baker;Poultry Sci.,1970
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. Partial Dewatering of Mechanically Deboned Poultry Meat;Poultry Science;1981-04
2. CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT;Journal of Food Science;1978-11
3. Composition, Microbial Content, and Stability of Chicken Patties Held at Refrigerator Temperature;Poultry Science;1977-01
4. Acceptability of Frankfurters Made from Mechanically Deboned Turkey Frames as Affected by Formulation Changes;Poultry Science;1975-07
5. Selection of an Objective Test of Wiener Texture by Sensory Analysis;Canadian Institute of Food Science and Technology Journal;1975-01
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