The Effect of Level of Skin on the Quality of Chicken Frankfurters
Open Access
- 1 November 1968
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 47 (6) , 1989-1996
- https://doi.org/10.3382/ps.0471989
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Relationship Between Collagen Content and Emulsifying Capacity of Poultry MeatPoultry Science, 1966
- The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 1966
- The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef MusclesJournal of Food Science, 1965
- Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During CookingaJournal of Food Science, 1964
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961
- Meat Analysis, Rapid Determination of Fat in Meat ProductsJournal of Agricultural and Food Chemistry, 1955