INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEAT
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 979-981
- https://doi.org/10.1111/j.1365-2621.1971.tb03325.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Effect of pH and Salt Preblending on Emulsifying Characteristics of Mechanically Deboned Turkey Frame Meat , ,Poultry Science, 1971
- Amino Acid Composition of Meat Removed from Boned Turkey Carcasses by Use of Commercial Boning MachinePoultry Science, 1968
- The Relationship Between Collagen Content and Emulsifying Capacity of Poultry MeatPoultry Science, 1966