Evaluation of Various Mixing Stresses on Storage Stability (TBA) and Color of Mechanically Deboned Turkey Meat
Open Access
- 1 July 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (4) , 924-929
- https://doi.org/10.3382/ps.0570924
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Influence of “CO2 Snow” Chilling on TBA Values in Mechanically Deboned Chicken MeatPoultry Science, 1977
- Stability Study of Comminuted Poultry Meats in Frozen StoragePoultry Science, 1975
- EXTRACTABLE‐EMULSIFYING CAPACITY OF HAND AND MECHANICALLY‐DEBONED MUTTONJournal of Food Science, 1974
- Quality of Mechanically Deboned Turkey Meat: Effect of Storage Time and TemperaturePoultry Science, 1974
- POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1972
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960