Effect of Additives on the Quality of Frozen Turkey Steakpatties Stored at 0°F.
Open Access
- 1 March 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (2), 531-536
- https://doi.org/10.3382/ps.0470531
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Autoxidation of Turkey LipidsaJournal of Food Science, 1964
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Multiple Range and Multiple F TestsBiometrics, 1955
- Experiments with the Preparation and Storage of Turkey SteaksPoultry Science, 1953
- Practicality of Frozen Turkey Filets, Steaks, and Other ProductsJournal of the American Dietetic Association, 1949