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Volumn 67, Issue 6, 1997, Pages 528-530

Comparison of quality of sausages from chicken and rabbit meat

Author keywords

Chicken meat; Organoleptic characteristic; Physio chemical parameters; Rabbit

Indexed keywords


EID: 0031529050     PISSN: 03678318     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (2)

References (15)
  • 1
    • 0004202155 scopus 로고
    • Association of Official Analytical Chemists, Washington D C
    • AOAC. 1980. Official Methods of Analysis. 13 edn. Association of Official Analytical Chemists, Washington D C.
    • (1980) Official Methods of Analysis. 13 Edn.
  • 2
    • 0041154939 scopus 로고
    • Acceptability of frankfurters made from chicken, rabbit, beef and pork
    • Baker R C, Darfler J M and Vadhera D V. 1972. Acceptability of frankfurters made from chicken, rabbit, beef and pork. Poultry Science 51 : 1210-14.
    • (1972) Poultry Science , vol.51 , pp. 1210-1214
    • Baker, R.C.1    Darfler, J.M.2    Vadhera, D.V.3
  • 4
    • 0347488545 scopus 로고
    • The potential role of rabbit in meeting world food needs
    • Cheeke P R. 1980. The potential role of rabbit in meeting world food needs. Journal of Applied Rabbit Research 3 : 3-5.
    • (1980) Journal of Applied Rabbit Research , vol.3 , pp. 3-5
    • Cheeke, P.R.1
  • 5
    • 84984528282 scopus 로고
    • Studies on addition of various protein sources to comminuted pork products and their acceptability. 1. Physical and chemical properties of comminuted pork with various added protein sources
    • Cheng M T and Tseng Y Y. 1979. Studies on addition of various protein sources to comminuted pork products and their acceptability. 1. Physical and chemical properties of comminuted pork with various added protein sources. Journal of Chinese Agricultural Chemical Society 17 : 149-57.
    • (1979) Journal of Chinese Agricultural Chemical Society , vol.17 , pp. 149-157
    • Cheng, M.T.1    Tseng, Y.Y.2
  • 7
    • 0039010175 scopus 로고
    • Acceptability of sausages prepared from chicken, pork and rabbit meat in different combinations
    • Mendiratta S K and Panda P C. 1990. Acceptability of sausages prepared from chicken, pork and rabbit meat in different combinations. Indian Journal of Meat Science and Technology 3 : 123-30.
    • (1990) Indian Journal of Meat Science and Technology , vol.3 , pp. 123-130
    • Mendiratta, S.K.1    Panda, P.C.2
  • 11
    • 0347390917 scopus 로고
    • Physical and functional properties of mechanically deboned poultry meat as used in manufacture of frankfurters
    • Schnell P G, Nath K R, Darfler J M, Vadehra D V and Baker R C. 1973. Physical and functional properties of mechanically deboned poultry meat as used in manufacture of frankfurters. Poultry Science 52 : 1363-69.
    • (1973) Poultry Science , vol.52 , pp. 1363-1369
    • Schnell, P.G.1    Nath, K.R.2    Darfler, J.M.3    Vadehra, D.V.4    Baker, R.C.5
  • 12
    • 84987344567 scopus 로고
    • Influence of hot and cold boning on the palatability, texural and economic traits of restructured beef steaks
    • Seman D L, Moody W G, Fox J D and Gay N. 1987. Influence of hot and cold boning on the palatability, texural and economic traits of restructured beef steaks. Journal of Food Science 52 : 879-82.
    • (1987) Journal of Food Science , vol.52 , pp. 879-882
    • Seman, D.L.1    Moody, W.G.2    Fox, J.D.3    Gay, N.4
  • 15
    • 84985225804 scopus 로고
    • Comparison of rabbit, beef and chicken meat for functional properties of frankfurters processing
    • Whiting R C and Jenkins R K. 1981. Comparison of rabbit, beef and chicken meat for functional properties of frankfurters processing. Journal of Food Science 46 : 1693-96.
    • (1981) Journal of Food Science , vol.46 , pp. 1693-1696
    • Whiting, R.C.1    Jenkins, R.K.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.