Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,
Open Access
- 1 November 1970
- journal article
- Published by Elsevier in Poultry Science
- Vol. 49 (6) , 1625-1631
- https://doi.org/10.3382/ps.0491625
Abstract
No abstract availableFunding Information
- U. S. Department of Agriculture (12-14-100-8951 (74))
This publication has 3 references indexed in Scilit:
- EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONSJournal of Food Science, 1970
- Histological Characteristics of Turkey Meat Emulsions , , ,Poultry Science, 1970
- The Relationship Between Collagen Content and Emulsifying Capacity of Poultry MeatPoultry Science, 1966