CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT
- 1 November 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (6), 1656-1661
- https://doi.org/10.1111/j.1365-2621.1978.tb07381.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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- IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATIONJournal of Food Science, 1973
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971