Quality of Mechanically Deboned Turkey Meat: Effect of Storage Time and Temperature
Open Access
- 1 March 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (2) , 732-736
- https://doi.org/10.3382/ps.0530732
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATIONJournal of Food Science, 1973
- POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry MeatJournal of Food Science, 1972
- POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1972
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960