Frankfurters Made From Mechanically Deboned Poultry Meat (MDPM)
Open Access
- 1 January 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (1) , 156-161
- https://doi.org/10.3382/ps.0530156
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Physical and Functional Properties of Mechanically Deboned Poultry Meat as Used in the Manufacture of FrankfurtersPoultry Science, 1973
- 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