Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin

International Journal of Food Sciences and Nutrition

Volumn 49, Issue 5, 1998, Pages 319-326

  Babji, A S ^a   Chin, S Y ^a   Seri Chempaka, M Y ^a   Alina, A R ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

CHOLESTEROL; THIOBARBITURIC ACID;

ARTICLE; ASH; BONE; CHICKEN; COLOR; COOKING; FOOD FREEZING; FOOD INDUSTRY; FOOD QUALITY; HARDNESS; HUMAN; LIPID COMPOSITION; LIPID OXIDATION; MEASUREMENT; MEAT; MOISTURE; ODOR; PROTEIN CONTENT; SKIN; TASTE;

GALLUS GALLUS;

EID: 0031697461     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489809089405     Document Type: Article

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