Emulsifying Characteristics and Composition of Mechanically Deboned Chicken Necks and Backs from Different Sources
Open Access
- 1 May 1979
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 58 (3) , 577-579
- https://doi.org/10.3382/ps.0580577
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Effect of Skin Content Prior to Deboning on Emulsifying and Color Characteristics of Mechanically Deboned Chicken Back MeatPoultry Science, 1973
- COMPOSITION AND PROPERTIES OF EXTRUDED, TEXTURIZED POULTRY MEATJournal of Food Science, 1973