Effect of pH and Salt Preblending on Emulsifying Characteristics of Mechanically Deboned Turkey Frame Meat , ,
Open Access
- 1 July 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (4), 1206-1209
- https://doi.org/10.3382/ps.0501206
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Emulsifying Characteristics of Prerigor and Postrigor Poultry MusclePoultry Science, 1971
- Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,Poultry Science, 1970