QUALITY DIFFERENCES IN SIMULATED KOSHER AND CONVENTIONALLY PROCESSED CHICKEN
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 760-764
- https://doi.org/10.1111/j.1365-2621.1980.tb07443.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Effects of Chilling and Non-Chilling on Further Processed FowlPoultry Science, 1976
- Physical and Functional Properties of Heat Pasteurized Mechanically Deboned Poultry MeatPoultry Science, 1976
- The Effect of Salting on the Microbiology of Poultry MeatJournal of Milk and Food Technology, 1976
- Microbiology Survey of Equipment in Selected Poultry Processing PlantsPoultry Science, 1972
- Evaluation of Toughness Differences in Chickens in Terms of Consumer ReactionJournal of Food Science, 1965
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960