Acceptability of Frankfurters Made from Mechanically Deboned Turkey Frames as Affected by Formulation Changes
- 1 July 1975
- journal article
- Published by Elsevier in Poultry Science
- Vol. 54 (4) , 1283-1288
- https://doi.org/10.3382/ps.0541283
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The Use of Heat Treated Meat in Chicken FrankfurtersPoultry Science, 1973
- Physical and Functional Properties of Mechanically Deboned Poultry Meat as Used in the Manufacture of FrankfurtersPoultry Science, 1973
- Stability of Cooked Chicken Wieners During Frozen StoragePoultry Science, 1973
- Effect of pH and Salt Preblending on Emulsifying Characteristics of Mechanically Deboned Turkey Frame Meat , ,Poultry Science, 1971
- RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONSJournal of Food Science, 1971
- EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERSJournal of Food Science, 1971
- Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,Poultry Science, 1970