Mechanical Deboning of Poultry and Fish
- 1 January 1981
- book chapter
- Published by Elsevier
- Vol. 27, 109-147
- https://doi.org/10.1016/s0065-2628(08)60298-0
Abstract
No abstract availableThis publication has 70 references indexed in Scilit:
- PROTEIN NUTRITIONAL QUALITY OF MECHANICALLY DEBONED POULTRY MEAT AS PREDICTED BY THE C‐PER ASSAYJournal of Food Science, 1980
- STORAGE STABILITY OF MECHANICALLY DEBONED SUCKER (Catostomidae) FLESHJournal of Food Science, 1979
- MICROBIAL PROPERTIES OF MECHANICALLY DEBONED FISH FLESHJournal of Food Science, 1978
- PHYSICAL, CHEMICAL AND SENSORY EVALUATIONS OF FROZEN-STORED DEBONED (MINCED) FISH FLESHJournal of Food Science, 1977
- INFLUENCE OF MECHANICAL SEPARATION UPON PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND TEXTURAL CHARACTERISTICS OF FROZEN ATLANTIC CROAKER MUSCLE TISSUEJournal of Food Science, 1976
- FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLEJournal of Food Science, 1976
- FROZEN STORAGE KEEPING QUALITY OF MINCED BLACK ROCKFISH (Sebastes spp.) IMPROVED BY COLD‐WATER WASHING AND USE OF FISH BINDERJournal of Food Science, 1975
- LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEATJournal of Food Science, 1974
- EXAMINATION OF BONE CONTENT IN MECHANICALLY DEBONED POULTRY MEAT BY EDTA AND ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHODSJournal of Food Science, 1973
- Nutritional characteristics of marine food fish carcass waste and machine-separated fleshJournal of Agricultural and Food Chemistry, 1972