Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork
Open Access
- 1 July 1972
- journal article
- Published by Elsevier in Poultry Science
- Vol. 51 (4) , 1210-1214
- https://doi.org/10.3382/ps.0511210
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERSJournal of Food Science, 1971
- The Effect of Level of Skin on the Quality of Chicken FrankfurtersPoultry Science, 1968
- Organoleptic Properties of Frankfurters Made from Giblet MeatsPoultry Science, 1966
- The Rabbit as a Source of Experimental Material for Meat StudiesJournal of Food Science, 1964
- Meat Analysis, Rapid Determination of Fat in Meat ProductsJournal of Agricultural and Food Chemistry, 1955
- The Yield of Edible Meat from Turkeys, Ducklings, and Different Market Classes of ChickensPoultry Science, 1952