Quality of Patties Containing Mechanically Deboned Broiler Meat, Hand Deboned Fowl Meat and Two Levels of Structured Protein Fiber
Open Access
- 1 January 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (1), 156-162
- https://doi.org/10.3382/ps.0570156
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Composition, Microbial Content, and Stability of Chicken Patties Held at Refrigerator TemperaturePoultry Science, 1977
- Eating Quality of Ground Chicken-Soy PattiesPoultry Science, 1976
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975
- Utilization of Mechanically Deboned Chicken Meat in the Formulation of Summer SausagesPoultry Science, 1975
- FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIESJournal of Food Science, 1975
- THE TERMINOLOGY OF FOOD TEXTUREJournal of Texture Studies, 1974
- IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATIONJournal of Food Science, 1973
- INFLUENCE OF SKIN CONTENT ON COMPOSITION OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1971
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960