Effect of Chilling in the Presence of Polyphosphates on the Characteristics of Mechanically Deboned Fowl Meat
Open Access
- 1 May 1973
- journal article
- Published by Elsevier in Poultry Science
- Vol. 52 (3) , 920-923
- https://doi.org/10.3382/ps.0520920
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- The Effect of Polyphosphates and Sodium Chloride on Cooking Yields and Oxidative Stability of ChickenPoultry Science, 1970
- Effect of Various Additives on the Binding Properties of Chicken MeatPoultry Science, 1966
- Influence of Polyphosphates in Chilling Water on Quality of Poultry MeatPoultry Science, 1963
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960