Effect of Storage on the Quality of Chicken Frankfurters
Open Access
- 1 September 1972
- journal article
- Published by Elsevier in Poultry Science
- Vol. 51 (5) , 1620-1624
- https://doi.org/10.3382/ps.0511620
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERSJournal of Food Science, 1970
- Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken FrankfurtersPoultry Science, 1970
- Effect of Stuffing Variables on the Quality of Chicken FrankfurtersPoultry Science, 1970
- The Effect of Level of Skin on the Quality of Chicken FrankfurtersPoultry Science, 1968
- Measurement of colour stability of cooked cured meats to light and air II.—Testing the procedureJournal of the Science of Food and Agriculture, 1967
- Measurement of colour stability of cooked cured meats to light and air I.—Development of methodJournal of the Science of Food and Agriculture, 1967
- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959