BONE DARKENING IN FROZEN CHICKEN BROILERS AND DUCKLINGS

被引：0

|

作者：

HATCH, V

STADELMA.WJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03685.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：850 / &

相关论文

共 50 条

[1] INFLUENCE OF CATCHING METHOD ON SEVERITY OF BONE DARKENING IN CHICKEN BROILERS FROZEN BY DIFFERENT METHODS
STREETER, EM
SPENCER, JV
POULTRY SCIENCE, 1969, 48 (06) : 2196 - &
[2] PREVENTION OF DARKENING IN FROZEN BROILERS
ELLIS, C
WOODROOF, JG
FOOD TECHNOLOGY, 1959, 13 (09) : 533 - 538
[3] BONE DARKENING IN FROZEN POULTRY
BRANT, AW
STEWART, GF
FOOD TECHNOLOGY, 1950, 4 (05) : 168 - 174
[4] BONE DARKENING IN CHICKEN FRYERS
SPENCER, JV
GEORGE, MH
POULTRY SCIENCE, 1968, 47 (05) : 1720 - +
[5] TOXICITY OF DIPLODIA-MAYDIS TO BROILERS, DUCKLINGS, AND LAYING CHICKEN HENS
RABIE, CJ
DUPREEZ, JJ
HAYES, JP
POULTRY SCIENCE, 1987, 66 (07) : 1123 - 1128
[6] BONE DARKENING IN BROILERS AS INFLUENCED BY THAWING AND COOKING METHODS
CUNNINGHAM, FE
LEE, HW
POULTRY SCIENCE, 1974, 53 (05) : 1915 - 1916
[7] EFFECT OF FREEZING TEMPERATURE ON BONE DARKENING IN COOKED BROILERS
CUNNINGHAM, FE
POULTRY SCIENCE, 1974, 53 (01) : 425 - 427
[8] EFFECT OF FREEZING, THAWING AND STORING BROILERS ON SPOILAGE, FLAVOR AND BONE DARKENING
SPENCER, JV
SAUTER, EA
STADELMAN, WJ
POULTRY SCIENCE, 1961, 40 (04) : 918 - &
[9] PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY RE-FROZEN CHICKEN BROILERS
BAKER, RC
DARFLER, JM
MULNIX, EJ
NATH, KR
JOURNAL OF FOOD SCIENCE, 1976, 41 (02) : 443 - 445
[10] CAGE DENSITY AND FROZEN STORAGE EFFECT ON BONE STRENGTH OF BROILERS
MERKLEY, JW
WABECK, CJ
POULTRY SCIENCE, 1975, 54 (05) : 1624 - 1627

← 1 2 3 4 5 →