MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI
- 1 July 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 766-769
- https://doi.org/10.1111/j.1365-2621.1976.tb00720_41_4.x
Abstract
No abstract availableKeywords
This publication has 6 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
- Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.Analytical Chemistry, 1963