POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry Meat
- 1 July 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (4), 544-546
- https://doi.org/10.1111/j.1365-2621.1972.tb02688.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and TemperatureJournal of Food Science, 1970
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- Relationship between molecular structure and flavor perceptibility of aliphatic aldehydesJournal of Oil & Fat Industries, 1964
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