Effect of Type, Age, and Freezing of Poultry Meat Before Processing on the Quality of Chicken Frankfurters
Open Access
- 1 May 1970
- journal article
- Published by Elsevier in Poultry Science
- Vol. 49 (3), 747-751
- https://doi.org/10.3382/ps.0490747
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The Effect of Level of Skin on the Quality of Chicken FrankfurtersPoultry Science, 1968
- The Relationship Between Collagen Content and Emulsifying Capacity of Poultry MeatPoultry Science, 1966
- Meat Analysis, Rapid Determination of Fat in Meat ProductsJournal of Agricultural and Food Chemistry, 1955