Evaluation of Alkali Extracted Chicken Protein for Use in Luncheon Meats
- 1 January 1982
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 15 (4) , 289-293
- https://doi.org/10.1016/s0315-5463(82)72614-8
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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- Bacteriological Evaluation of Alkali-Extracted Protein from Poultry ResiduesJournal of Food Protection, 1982
- Pilot Plant Extraction of Protein from Mechanically Separated Poultry ResiduesCanadian Institute of Food Science and Technology Journal, 1982
- Use of Mechanically Separated Spleen in FrankfurtersJournal of Food Science, 1981
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- NUTRITIONAL EVALUATION OF LOW TEMPERATURE ALKALINE EXTRACTS FROM BEEF BONESJournal of Food Science, 1979
- CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEATJournal of Food Science, 1978
- Influence of New Protein Regulations on Meat Processing DevelopmentsCanadian Institute of Food Science and Technology Journal, 1977
- SENSORY EVALUATION OF MEAT PRODUCTS CONTAINING COAGULATED CHEESE WHEY LACTALBUMINJournal of Food Science, 1977
- Effect of Various Animal and Vegetable Protein Materials on Replacing the Beef Component in a Meat Emulsion SystemCanadian Institute of Food Science and Technology Journal, 1976