CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT
- 1 November 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (6) , 1656-1661
- https://doi.org/10.1111/j.1365-2621.1978.tb07381.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIESJournal of Food Science, 1978
- ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONSJournal of Food Science, 1977
- MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEATJournal of Food Science, 1975
- FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIESJournal of Food Science, 1975
- THE TERMINOLOGY OF FOOD TEXTUREJournal of Texture Studies, 1974
- SOYA ADDITIVES IN BEEF PATTIESJournal of Food Science, 1974
- LIPIDS AND FATTY ACIDS OF CHICKEN BONE MARROWJournal of Food Science, 1973
- Stability of Cooked Chicken Wieners During Frozen StoragePoultry Science, 1973
- IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATIONJournal of Food Science, 1973
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971