Ultrastructure of Mechanically Deboned Poultry Meat
Open Access
- 1 January 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (1) , 416-419
- https://doi.org/10.3382/ps.0530416
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry MeatJournal of Food Science, 1972
- POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1972
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971