Effect of Cooking Methods on Palatability, Hypoxanthine and Uric Acid Content of Dark Turkey Meat
Open Access
- 1 July 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (4) , 1284-1289
- https://doi.org/10.3382/ps.0471284
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Vitamin A Supplements and Hypoxanthine‐Uric Acid and Nucleotide Content of Selected Beef MusclesJournal of Food Science, 1967
- Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fishJournal of the Science of Food and Agriculture, 1964
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960