EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS

• 1 September 1970
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 35  (5) , 694-695
• https://doi.org/10.1111/j.1365-2621.1970.tb04846.x

Abstract

Keywords

• FRANKFURTERS CHICKEN
• MEAT
• TESTED FOR COMPRESSION
• JUICINESS
• TASTE
• PUNCH
• TESTED SUBJECTIVELY