MEAT, POULTRY, AND MEAT POULTRY PRODUCTS

被引:0
|
作者
MCNEAL, JE
机构
关键词
D O I
暂无
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
引用
收藏
页码:238 / 239
页数:2
相关论文
共 50 条
  • [21] TASKS OF THE POULTRY SLAUGHTERHOUSES AND PROCESSING FACTORIES TO INCREASE THE OUTPUT OF POULTRY AND RABBIT MEAT AND OF POULTRY MEAT-PRODUCTS IN 1984
    LEHMANN, H
    [J]. FLEISCH, 1984, 38 (08): : 145 - 146
  • [22] DETECTING SOYA PROTEIN AND POULTRY MEAT IN MEAT-PRODUCTS
    BREHMER, H
    [J]. FLEISCHWIRTSCHAFT, 1984, 64 (10): : 1260 - 1260
  • [23] USE OF SORBATES IN MEAT-PRODUCTS, FRESH POULTRY AND POULTRY PRODUCTS - A REVIEW
    ROBACH, MC
    SOFOS, JN
    [J]. JOURNAL OF FOOD PROTECTION, 1982, 45 (04) : 374 - 383
  • [24] GLOBAL QUALITY OF POULTRY MEAT. PECULIARITIESOF POULTRY MEAT
    Lungu, Veronica Denisa
    Zinca, Andreea Ionela
    Moise, Andrada Elena
    Dragotoiu, Dumitru
    [J]. SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, 2024, 67 (01): : 252 - 259
  • [25] COMMERCIALLY COOKED POULTRY MEAT - COOKED RAW DEBONED POULTRY PRODUCTS
    SCHWALL, DV
    [J]. POULTRY SCIENCE, 1971, 50 (05) : 1645 - &
  • [26] Thermophysical properties of processed meat and poultry products
    Marcotte, Michele
    Taherian, Ali R.
    Karimi, Yousef
    [J]. JOURNAL OF FOOD ENGINEERING, 2008, 88 (03) : 315 - 322
  • [27] Clostridium difficile in Poultry and Poultry Meat
    Harvey, Roger B.
    Norman, Keri N.
    Andrews, Kathleen
    Hume, Michael E.
    Scanlan, Charles M.
    Callaway, Todd R.
    Anderson, Robin C.
    Nisbet, David J.
    [J]. FOODBORNE PATHOGENS AND DISEASE, 2011, 8 (12) : 1321 - 1323
  • [28] CHANGING PESTICIDE TECHNOLOGY IN MEAT AND POULTRY PRODUCTS
    ELLIS, RL
    [J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1989, 72 (03): : 521 - 524
  • [29] Prevalence of Listeria spp in meat and poultry products
    Jay, JM
    [J]. FOOD CONTROL, 1996, 7 (4-5) : 209 - 214
  • [30] A review on application of hydrocolloids in meat and poultry products
    Amini Sarteshnizi, R.
    Hosseini, H.
    Mousavi Khaneghah, A.
    Karimi, N.
    [J]. INTERNATIONAL FOOD RESEARCH JOURNAL, 2015, 22 (03): : 872 - 887