Effects of Using Mechanically Deboned Meat from Broiler Breast Frames and Isolated Soy Protein on Objective and Sensory Characteristics of Poultry Rolls
Open Access
- 1 March 1981
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 60 (3), 584-590
- https://doi.org/10.3382/ps.0600584
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry MeatPoultry Science, 1980
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- EFFECT OF SOY PROTEIN ISOLATE ON TURKEY ROLLS MADE FROM PRE‐ AND POST‐RIGOR MUSCLEJournal of Food Science, 1978
- Soy protein concentrates and isolates in comminuted meat systemsJournal of Oil & Fat Industries, 1974
- Soy grits, flour, concentrates, and isolates in meat productsJournal of Oil & Fat Industries, 1974
- Classification of Textural CharacteristicsaJournal of Food Science, 1963