Storage Stability (TBA) and Color of MDCM and MDTM Processed with CO2 Cooling
Open Access
- 1 May 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (3), 670-675
- https://doi.org/10.3382/ps.0570670
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Influence of “CO2 Snow” Chilling on TBA Values in Mechanically Deboned Chicken MeatPoultry Science, 1977
- Factors Affecting Chemical Properties of Heme and Lipid Components in Mechanically Deboned Turkey MeatPoultry Science, 1975
- Quality of Mechanically Deboned Turkey Meat: Effect of Storage Time and TemperaturePoultry Science, 1974
- IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATIONJournal of Food Science, 1973
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960