Effects of Flake-Cutting, Seasoning, and Structured Protein Fiber on Mechanically Deboned Poultry Meat
Open Access
- 1 May 1980
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 59 (5), 1031-1035
- https://doi.org/10.3382/ps.0591031
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry MeatPoultry Science, 1980
- Physical and Functional Properties of Heat Pasteurized Mechanically Deboned Poultry MeatPoultry Science, 1976
- EFFECT OF BRINING ON OBJECTIVE TEXTURE PROFILES OF CUCUMBER VARIETIESJournal of Food Science, 1973
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963
- Multiple Range and Multiple F TestsBiometrics, 1955