Microbiological and Sensory Evaluation of a Dehydrated Turkey Meat Product
Open Access
- 1 January 1975
- journal article
- Published by Elsevier in Poultry Science
- Vol. 54 (1) , 91-95
- https://doi.org/10.3382/ps.0540091
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- EXAMINATION OF BONE CONTENT IN MECHANICALLY DEBONED POULTRY MEAT BY EDTA AND ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHODSJournal of Food Science, 1973
- IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATIONJournal of Food Science, 1973
- FUNGI IN FOODSJournal of Milk and Food Technology, 1972
- INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1971
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971