Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids
Open Access
- 1 February 1993
- journal article
- Published by Elsevier in Poultry Science
- Vol. 72 (2) , 349-354
- https://doi.org/10.3382/ps.0720349
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium‐Lactate RatiosJournal of Food Science, 1989
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955