EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIES
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5) , 1524-1527
- https://doi.org/10.1111/j.1365-2621.1978.tb02534.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Quality of Patties Containing Mechanically Deboned Broiler Meat, Hand Deboned Fowl Meat and Two Levels of Structured Protein FiberPoultry Science, 1978
- Physical and Functional Properties of Heat Pasteurized Mechanically Deboned Poultry MeatPoultry Science, 1976
- INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1971
- Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,Poultry Science, 1970
- Effect of Various Additives on the Binding Properties of Chicken MeatPoultry Science, 1966