PHYSICAL AND FUNCTIONAL PROPERTIES OF HEAT PASTEURIZED MECHANICALLY DEBONED POULTRY MEAT

被引：11

作者：

MAST, MG ^{[1
]}

MACNEIL, JH ^{[1
]}

机构：

[1] PENN STATE UNIV, DEPT FOOD SCI, UNIVERSITY PK, PA 16802 USA

来源：

POULTRY SCIENCE | 1976年 / 55卷 / 04期

关键词：

D O I：

10.3382/ps.0551207

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1207 / 1213

页数：7

共 50 条

[1] PHYSICAL AND CHEMICAL PROPERTIES OF MECHANICALLY DEBONED POULTRY MEAT
VADEHRA, DV
BAKER, RC
[J]. POULTRY SCIENCE, 1970, 49 (05) : 1446 - &
[2] PHYSICAL AND FUNCTIONAL PROPERTIES OF MECHANICALLY DEBONED POULTRY MEAT AS USED IN MANUFACTURE OF FRANKFURTERS
SCHNELL, PG
NATH, KR
DARFLER, JM
VADEHRA, DV
BAKER, RC
[J]. POULTRY SCIENCE, 1973, 52 (04) : 1363 - 1369
[3] HEAT PASTEURIZATION OF MECHANICALLY DEBONED POULTRY MEAT
MAST, MG
MACNEIL, JH
[J]. POULTRY SCIENCE, 1975, 54 (04) : 1024 - 1030
[4] MECHANICALLY-DEBONED POULTRY MEAT
FRONING, GW
[J]. FOOD TECHNOLOGY, 1976, 30 (09) : 50 - &
[5] POULTRY PRODUCT QUALITY - CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT
GRUNDEN, LP
MACNEIL, JH
DIMICK, PS
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 247 - &
[6] EFFECTS OF CUTTING THAWED AND TEMPERED MECHANICALLY DEBONED POULTRY MEAT ON COMMERCIALLY PASTEURIZED AND STERILIZED MEAT EMULSION
MAWSON, RF
MILLER, BF
SCHMIDT, GR
[J]. POULTRY SCIENCE, 1982, 61 (07) : 1509 - 1509
[7] ULTRASTRUCTURE OF MECHANICALLY DEBONED POULTRY MEAT
SCHNELL, PG
VADEHRA, DV
HOOD, LR
BAKER, RC
[J]. POULTRY SCIENCE, 1974, 53 (01) : 416 - 419
[8] USE OF MECHANICALLY DEBONED AND MANUALLY DEBONED POULTRY MEAT IN MEAT EMULSIONS - REVIEW
RANDALL, CJ
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1977, 10 (03): : 147 - 152
[9] PARTIAL DEWATERING OF MECHANICALLY DEBONED POULTRY MEAT
MAURER, AJ
GOBLE, JW
[J]. POULTRY SCIENCE, 1979, 58 (04) : 1083 - 1084
[10] AUTOXIDATION OF LIPIDS IN MECHANICALLY DEBONED POULTRY MEAT
MOERCK, KE
BALL, HR
[J]. POULTRY SCIENCE, 1973, 52 (05) : 2065 - 2066

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