MECHANICALLY DEBONED GOAT, MUTTON AND PORK IN FRANKFURTERS
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 193-196
- https://doi.org/10.1111/j.1365-2621.1977.tb01250.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSESJournal of Food Science, 1974
- INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTONJournal of Food Science, 1974
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971
- The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acidArchives of Biochemistry and Biophysics, 1961
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955