The Effect of Lactic Acid Bacteria on Some Properties of Mechanically Deboned Poultry Meat
Open Access
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 58 (1) , 144-147
- https://doi.org/10.3382/ps.0580144
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Lactic Acid Bacteria as an Antispoilage and Safety Factor in Cooked, Mechanically Deboned Poultry MeatJournal of Food Protection, 1978
- Heat Pasteurization of Mechanically Deboned Poultry MeatPoultry Science, 1975
- Microbial Quality of Ground Poultry MeatPoultry Science, 1973
- Salt-Soluble Proteins of Poultry MeatPoultry Science, 1971
- EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE. 1. Protein Solubility and Emulsifying CapacityJournal of Food Science, 1970
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961
- THE RELATIONSHIP OF ORGANISMS OF THE GENUS PSEUDOMONAS TO THE SPOILAGE OF MEAT, POULTRY AND EGGSJournal of Applied Bacteriology, 1960