-
1
-
-
38249025991
-
Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties
-
ANJANEYULU, A.S.R., SHARMA, N. KONDAIAH, N. 1989. Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties. Meat Sci. 25, 293 296.
-
(1989)
Meat Sci.
, vol.25
, pp. 293-296
-
-
Anjaneyulu, A.S.R.1
Sharma, N.2
Kondaiah, N.3
-
2
-
-
34848878442
-
-
AOAC. Ed., Official Methods of Analysis of AOAC International, Gaithersburg, MD.
-
AOAC. 2000. Official Methods of Analysis, 17th Ed., Official Methods of Analysis of AOAC International, Gaithersburg, MD.
-
(2000)
Official Methods of Analysis, 17th
-
-
-
3
-
-
84981852525
-
Chemical deterioration of frozen bovine muscle at -4C
-
AWARD, A., POWRIE, W.D. FENNEMA, O. 1968. Chemical deterioration of frozen bovine muscle at -4C. J. Food Sci. 33, 227 230.
-
(1968)
J. Food Sci.
, vol.33
, pp. 227-230
-
-
Award, A.1
Powrie, W.D.2
Fennema, O.3
-
4
-
-
0000434447
-
Colorimetric determination of lactic acid in biological material
-
BARKER, S.B. SUMMERSON, W.H. 1941. Colorimetric determination of lactic acid in biological material. J. Biol. Chem. 138, 535 538.
-
(1941)
J. Biol. Chem.
, vol.138
, pp. 535-538
-
-
Barker, S.B.1
Summerson, W.H.2
-
5
-
-
1242341982
-
Post mortem changes in muscle. I. Chemical changes in beef
-
BENDALL, C.E., PEARSON, A.M. SPOONER, M.E. 1965. Post mortem changes in muscle. I. Chemical changes in beef. J. Food Sci. 36, 435 438.
-
(1965)
J. Food Sci.
, vol.36
, pp. 435-438
-
-
Bendall, C.E.1
Pearson, A.M.2
Spooner, M.E.3
-
6
-
-
33644917143
-
Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent hen muscles
-
BHASKAR, N., SACHINDRA, N.M., MODI, V.K., SAKHARE, P.Z. MAHENDRAKAR, N.S. 2006. Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent hen muscles. J. Muscle Foods 17, 174 184.
-
(2006)
J. Muscle Foods
, vol.17
, pp. 174-184
-
-
Bhaskar, N.1
Sachindra, N.M.2
Modi, V.K.3
Sakhare, P.Z.4
Mahendrakar, N.S.5
-
7
-
-
84987299726
-
Influence of pH and fibre contraction state upon factors affecting the tenderness of bovine muscle
-
BOUTON, P.E., CARROL, F.D., HARRIS, P.V. SHORTHOSE, W.R. 1973. Influence of pH and fibre contraction state upon factors affecting the tenderness of bovine muscle. J. Food Sci. 38, 404 407.
-
(1973)
J. Food Sci.
, vol.38
, pp. 404-407
-
-
Bouton, P.E.1
Carrol, F.D.2
Harris, P.V.3
Shorthose, W.R.4
-
8
-
-
9644254396
-
Proteolytic activity of Pseudomonas perolens and effects on porcine muscles
-
BUCKLEY, J.D., GANN, G.L., PRICE, G.F. SPINK, G.C. 1974. Proteolytic activity of Pseudomonas perolens and effects on porcine muscles. J. Food Sci. 39, 825.
-
(1974)
J. Food Sci.
, vol.39
, pp. 825
-
-
Buckley, J.D.1
Gann, G.L.2
Price, G.F.3
Spink, G.C.4
-
9
-
-
0001958233
-
Studies in meat tenderness ageing. 4. Changes in the extractability of myofibrillar proteins during meat ageing
-
DAVEY, C.L. GILBERT, K.V. 1968. Studies in meat tenderness ageing. 4. Changes in the extractability of myofibrillar proteins during meat ageing. J. Food Sci. 33, 2.
-
(1968)
J. Food Sci.
, vol.33
, pp. 2
-
-
Davey, C.L.1
Gilbert, K.V.2
-
10
-
-
34848900231
-
-
Ed., Kendall/Hunt Publishing Company, Dubuque, IA.
-
FORREST, J.C., ABERLE, E.D., HEDRICK, H.B., JUDGE, M.D. MERKEL, R.A. 1994. Principles of Meat Science, 3rd Ed., Kendall/Hunt Publishing Company, Dubuque, IA.
-
(1994)
Principles of Meat Science, 3rd
-
-
Forrest, J.C.1
Aberle, E.D.2
Hedrick, H.B.3
Judge, M.D.4
Merkel, R.A.5
-
11
-
-
0342739157
-
Electron microscopy of post-mortem changes in procline muscle
-
HEGARTY, G.R., BRATZLER, L.J. PEARSON, A.M. 1963. Electron microscopy of post-mortem changes in procline muscle. J. Food Sci. 28, 680 684.
-
(1963)
J. Food Sci.
, vol.28
, pp. 680-684
-
-
Hegarty, G.R.1
Bratzler, L.J.2
Pearson, A.M.3
-
12
-
-
0033416154
-
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water holding capacity in porcine longissimus muscle
-
JOO, S.T., KAUFFMAN, R.G., KIM, B.C. PARK, G.B. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water holding capacity in porcine longissimus muscle. Meat Sci. 52, 291 297.
-
(1999)
Meat Sci.
, vol.52
, pp. 291-297
-
-
Joo, S.T.1
Kauffman, R.G.2
Kim, B.C.3
Park, G.B.4
-
13
-
-
0041694548
-
Quality aspects of Osmanabadi goat meat
-
KAMBLE, V.J., BONDE, H.S., KULKARNI, D.N. KULKARNI, K.D. 1989. Quality aspects of Osmanabadi goat meat. J. Food Sci. Tech. Mys. 26 (2 99 101.
-
(1989)
J. Food Sci. Tech. Mys.
, vol.26
, Issue.2
, pp. 99-101
-
-
Kamble, V.J.1
Bonde, H.S.2
Kulkarni, D.N.3
Kulkarni, K.D.4
-
14
-
-
84986466174
-
Degradation of various meat fractions by tenderizing enzymes
-
KANG, C.K. RICE, E.E. 1970. Degradation of various meat fractions by tenderizing enzymes. J. Food Sci. 35, 563 565.
-
(1970)
J. Food Sci.
, vol.35
, pp. 563-565
-
-
Kang, C.K.1
Rice, E.E.2
-
15
-
-
43149115134
-
Effects of fat NaCl/phosphate level on the chemical and sensory properties of pork patties
-
KEETON, J.T. 1983. Effects of fat NaCl/phosphate level on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878 881.
-
(1983)
J. Food Sci.
, vol.48
, pp. 878-881
-
-
Keeton, J.T.1
-
16
-
-
0347360156
-
Effect of ginger rhizome extract on tenderness and shelf-life of pre-cooked lean beef
-
KIM, K.S. LEE, Y.B. 1995. Effect of ginger rhizome extract on tenderness and shelf-life of pre-cooked lean beef. J. Korean Soc. Food Sci. 11, 119 121.
-
(1995)
J. Korean Soc. Food Sci.
, vol.11
, pp. 119-121
-
-
Kim, K.S.1
Lee, Y.B.2
-
17
-
-
84987368306
-
Effect of selected inorganic phosphates, phosphate level and reduce sodium chloride level on protein solubility, stability and pH of meat emulsion
-
KNIPE, C.L., OLSON, D.G. RUST, R.E. 1985. Effect of selected inorganic phosphates, phosphate level and reduce sodium chloride level on protein solubility, stability and pH of meat emulsion. J. Food Sci. 50, 1010.
-
(1985)
J. Food Sci.
, vol.50
, pp. 1010
-
-
Knipe, C.L.1
Olson, D.G.2
Rust, R.E.3
-
18
-
-
0346099181
-
Functional flavour systems improve quality of microwave meat
-
LABELL, F. 1987. Functional flavour systems improve quality of microwave meat. Poult. Food Process. 48, 63 64.
-
(1987)
Poult. Food Process.
, vol.48
, pp. 63-64
-
-
Labell, F.1
-
19
-
-
33747446336
-
Antioxidant property in ginger rhizome and its application to meat products
-
LEE, Y.B., KIM, Y.S. ASHMORE, C.R. 1986. Antioxidant property in ginger rhizome and its application to meat products. J. Food Sci. 51, 20 23.
-
(1986)
J. Food Sci.
, vol.51
, pp. 20-23
-
-
Lee, Y.B.1
Kim, Y.S.2
Ashmore, C.R.3
-
20
-
-
0001107362
-
The use of muscle protein solubility measurements to assess pig lean meat quality
-
LOPEZ BOTE, C., WARRIS, D.D. BROWN, S.N. 1989. The use of muscle protein solubility measurements to assess pig lean meat quality. Meat Sci. 26, 167 175.
-
(1989)
Meat Sci.
, vol.26
, pp. 167-175
-
-
Lopez Bote, C.1
Warris, D.D.2
Brown, S.N.3
-
21
-
-
0001427594
-
Influence of sodium tripolyphosphate and sodium chloride on moisture retention and textural characteristics of chicken breast meat patties
-
LOUIS, L., YOUNG, C.E., LYON, G.K. SEARCY WILSON, R.L. 1987. Influence of sodium tripolyphosphate and sodium chloride on moisture retention and textural characteristics of chicken breast meat patties. J. Food Sci. 52, 571 574.
-
(1987)
J. Food Sci.
, vol.52
, pp. 571-574
-
-
Louis, L.1
Young, C.E.2
Lyon, G.K.3
Searcy Wilson, R.L.4
-
22
-
-
0002133464
-
Texture profile analysis of patties made from mixed and flak cat mechanically deboned poultry meat
-
LYON, C.E., LYON, B.G., DAVIS, C.E. TOWENSEND, W.E. 1980. Texture profile analysis of patties made from mixed and flak cat mechanically deboned poultry meat. Poult. Sci. 59, 69 76.
-
(1980)
Poult. Sci.
, vol.59
, pp. 69-76
-
-
Lyon, C.E.1
Lyon, B.G.2
Davis, C.E.3
Towensend, W.E.4
-
23
-
-
0043101289
-
Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermoability
-
MAHENDRAKAR, N.S., DANI, N.P., RAMESH, B.S. AMLA, B.L. 1989. Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermoability. J. Food Sci. Tech. Mys. 26, 265.
-
(1989)
J. Food Sci. Tech. Mys.
, vol.26
, pp. 265
-
-
Mahendrakar, N.S.1
Dani, N.P.2
Ramesh, B.S.3
Amla, B.L.4
-
24
-
-
0347309405
-
Tenderizing and antioxidant effect of ginger extract on sheep meat
-
MENDIRATTA, S.K., ANJUNEYULU, A.S.R., LAKSHMANAN, V., NAVEENA, B.M. BISHT, G.S. 2000. Tenderizing and antioxidant effect of ginger extract on sheep meat. J. Food Sci. Tech. Mys. 37 (6 565 570.
-
(2000)
J. Food Sci. Tech. Mys.
, vol.37
, Issue.6
, pp. 565-570
-
-
Mendiratta, S.K.1
Anjuneyulu, A.S.R.2
Lakshmanan, V.3
Naveena, B.M.4
Bisht, G.S.5
-
25
-
-
0346098072
-
Effect of post-mortem calcium chloride injection on tenderization of sheep meat
-
MENDIRATTA, S.K., LAKSHNANAN, V. KESUVA RAO, V. 1999. Effect of post-mortem calcium chloride injection on tenderization of sheep meat. J. Food Sci. Tech. Mys. 36, 149 151.
-
(1999)
J. Food Sci. Tech. Mys.
, vol.36
, pp. 149-151
-
-
Mendiratta, S.K.1
Lakshnanan, V.2
Kesuva Rao, V.3
-
26
-
-
0035403135
-
Tenderization of spent hen meat using ginger extract
-
NAVEENA, B.M. MENDIRATTA, S.K. 2001. Tenderization of spent hen meat using ginger extract. Br. Poult. Sci. 42, 344 350.
-
(2001)
Br. Poult. Sci.
, vol.42
, pp. 344-350
-
-
Naveena, B.M.1
Mendiratta, S.K.2
-
27
-
-
13844272248
-
The tenderization of buffalo meat using ginger extract
-
NAVEENA, B.M. MENDIRATTA, S.K. 2004. The tenderization of buffalo meat using ginger extract. J. Muscle Foods 15, 235 239.
-
(2004)
J. Muscle Foods
, vol.15
, pp. 235-239
-
-
Naveena, B.M.1
Mendiratta, S.K.2
-
28
-
-
0035440236
-
Quality of smoked spent hen meat treated with ginger extract
-
NAVEENA, B.M., MENDIRATTA, S.K. ANJANEYULU, A.S.R. 2001. Quality of smoked spent hen meat treated with ginger extract. J. Food Sci. Tech. Mys. 38 (5 522 524.
-
(2001)
J. Food Sci. Tech. Mys.
, vol.38
, Issue.5
, pp. 522-524
-
-
Naveena, B.M.1
Mendiratta, S.K.2
Anjaneyulu, A.S.R.3
-
29
-
-
9644275379
-
Tenderization of buffalo meat using plant proteases from Cucumin trigonus Roxb (Kachri) and Zingiber officinale rescoe (Ginger rhizome)
-
NAVEENA, B.M., MENDIRATTA, S.K. ANJANEYULU, A.S.R. 2004. Tenderization of buffalo meat using plant proteases from Cucumin trigonus Roxb (Kachri) and Zingiber officinale rescoe (Ginger rhizome). Meat Sci. 68, 363 369.
-
(2004)
Meat Sci.
, vol.68
, pp. 363-369
-
-
Naveena, B.M.1
Mendiratta, S.K.2
Anjaneyulu, A.S.R.3
-
30
-
-
33645157821
-
Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana)
-
NAVEENA, B.M., MUTHUKUMAR, M., SEN, A.R., BABJI, Y. MURTHY, T.R.K. 2006. Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana). J. Muscle Foods 17, 92 104.
-
(2006)
J. Muscle Foods
, vol.17
, pp. 92-104
-
-
Naveena, B.M.1
Muthukumar, M.2
Sen, A.R.3
Babji, Y.4
Murthy, T.R.K.5
-
31
-
-
21844522140
-
Yield and storage stability of patties from pre-rigor beef previously dipped in potassium sorbate and ginger solutions
-
NEGBENEBOR, C., BALAMI, Y. IGENE, J. 1995. Yield and storage stability of patties from pre-rigor beef previously dipped in potassium sorbate and ginger solutions. Int. J. Food Sci. Tech. Mys. 30, 65 70.
-
(1995)
Int. J. Food Sci. Tech. Mys.
, vol.30
, pp. 65-70
-
-
Negbenebor, C.1
Balami, Y.2
Igene, J.3
-
32
-
-
1242265413
-
Effect of aging on quality of chevon
-
PATIL, D.A., GUNJAL, B.B., PAWAR, V.D., SURVE, V.D. MACHEWAD, G.M. 2003. Effect of aging on quality of chevon. J. Food Sci. Tech. 40 (5 528 530.
-
(2003)
J. Food Sci. Tech.
, vol.40
, Issue.5
, pp. 528-530
-
-
Patil, D.A.1
Gunjal, B.B.2
Pawar, V.D.3
Surve, V.D.4
MacHewad, G.M.5
-
33
-
-
0012065452
-
Quality of chevon patties as influenced by different methods of cooking
-
PAWAR, V.D., KHAN, F.A. AGARKAR, B.S. 2000. Quality of chevon patties as influenced by different methods of cooking. J. Food Sci. Tech. Mys. 37 (5 545 548.
-
(2000)
J. Food Sci. Tech. Mys.
, vol.37
, Issue.5
, pp. 545-548
-
-
Pawar, V.D.1
Khan, F.A.2
Agarkar, B.S.3
-
34
-
-
0036663508
-
Effects of fat/whey protein concentrate levels and cooking methods on textural characteristics of chevon patties
-
PAWAR, V.D., KHAN, F.A. AGARKAR, B.S. 2002. Effects of fat/whey protein concentrate levels and cooking methods on textural characteristics of chevon patties. J. Food Sci. Tech. Mys. 39 (4 429 431.
-
(2002)
J. Food Sci. Tech. Mys.
, vol.39
, Issue.4
, pp. 429-431
-
-
Pawar, V.D.1
Khan, F.A.2
Agarkar, B.S.3
-
35
-
-
0141917609
-
Tenderization of chevon by papain and trypsin treatments
-
PAWAR, V.D., SURVE, V.D. MACHEWAD, G.M. 2003. Tenderization of chevon by papain and trypsin treatments. J. Food Sci. Tech. Mys. 40 (3 296 298.
-
(2003)
J. Food Sci. Tech. Mys.
, vol.40
, Issue.3
, pp. 296-298
-
-
Pawar, V.D.1
Surve, V.D.2
MacHewad, G.M.3
-
36
-
-
25144505732
-
Effects of sodium chloride and sodium tripolyphosphate on the quality attribute of goat meat patties
-
PAWAR, V.D., VEER, D.G. MACHEWAD, G.M. 2005. Effects of sodium chloride and sodium tripolyphosphate on the quality attribute of goat meat patties. J. Food Sci. Tech. Mys. 42 (4 331 336.
-
(2005)
J. Food Sci. Tech. Mys.
, vol.42
, Issue.4
, pp. 331-336
-
-
Pawar, V.D.1
Veer, D.G.2
MacHewad, G.M.3
-
37
-
-
25144523917
-
Effect of ginger extract and clove powder as natural preservatives on the quality of microwave oven cooked chevon patties
-
REEMA, RAJ, SAHOO, J., KARWASRA, R.K. HOODA, S. 2005. Effect of ginger extract and clove powder as natural preservatives on the quality of microwave oven cooked chevon patties. J. Food Sci. Tech. Mys. 42 (4 362 364.
-
(2005)
J. Food Sci. Tech. Mys.
, vol.42
, Issue.4
, pp. 362-364
-
-
Reema, R.A.J.1
Sahoo, J.2
Karwasra, R.K.3
Hooda, S.4
-
38
-
-
0013904739
-
Determination of glycogen with anthrone reagent
-
ROE, J.H. DAILEY, R.E. 1966. Determination of glycogen with anthrone reagent. Anal. Biochem. 15, 245 250.
-
(1966)
Anal. Biochem.
, vol.15
, pp. 245-250
-
-
Roe, J.H.1
Dailey, R.E.2
-
39
-
-
28844467189
-
Effect of ginger on quality of frozen spent hen meat balls
-
RONGSENSUSANG, S., SUDHAKAR REDDY, K., KONDAL REDDY, K. DHANA LAKHMI, K. 2005. Effect of ginger on quality of frozen spent hen meat balls. J. Food Sci. Tech. Mys. 42 (6 534 539.
-
(2005)
J. Food Sci. Tech. Mys.
, vol.42
, Issue.6
, pp. 534-539
-
-
Rongsensusang, S.1
Sudhakar Reddy, K.2
Kondal Reddy, K.3
Dhana Lakhmi, K.4
-
40
-
-
0346099180
-
Antimicrobial action of some extracts and mixtures
-
SALZER, U.J. 1982. Antimicrobial action of some extracts and mixtures. Fleishwirtschaft 62, 885 887.
-
(1982)
Fleishwirtschaft
, vol.62
, pp. 885-887
-
-
Salzer, U.J.1
-
41
-
-
0003632935
-
-
Ed., pp., Iowa State University Press, Ames, IA.
-
SENDECOR, G.W. COCHRAN, W.G. 1989. Statistical Methods, 8th Ed., pp. 56 210, Iowa State University Press, Ames, IA.
-
(1989)
Statistical Methods, 8th
, pp. 56-210
-
-
Sendecor, G.W.1
Cochran, W.G.2
-
42
-
-
0042389020
-
Effect of lactic acid, ginger extract and sodium chloride on electrophoretic pattern of buffalo muscle proteins
-
SYED ZIAUDDIN, K., RAO, D.N. AMLA, B.L. 1995. Effect of lactic acid, ginger extract and sodium chloride on electrophoretic pattern of buffalo muscle proteins. J. Food Sci. Tech. Mys. 32 (3 224 226.
-
(1995)
J. Food Sci. Tech. Mys.
, vol.32
, Issue.3
, pp. 224-226
-
-
Syed Ziauddin, K.1
Rao, D.N.2
Amla, B.L.3
-
43
-
-
0030147674
-
Effect of organic acid and spices on quality and shelf life of meats at ambient temperatures
-
SYED ZIAUDDIN, K., SUBBA RAO, H. FAIROZE, N. 1996. Effect of organic acid and spices on quality and shelf life of meats at ambient temperatures. J. Food Sci. Tech. Mys. 33 (3 255 258.
-
(1996)
J. Food Sci. Tech. Mys.
, vol.33
, Issue.3
, pp. 255-258
-
-
Syed Ziauddin, K.1
Subba Rao, H.2
Fairoze, N.3
-
44
-
-
84987368845
-
Ginger rhizome: A new source of proteolytic enzyme
-
THOMPSON, E.H., WOLF, I.D. ALLEN, C.E. 1973. Ginger rhizome: A new source of proteolytic enzyme. J. Food Sci. 38, 652 655.
-
(1973)
J. Food Sci.
, vol.38
, pp. 652-655
-
-
Thompson, E.H.1
Wolf, I.D.2
Allen, C.E.3
-
45
-
-
0000429482
-
Effect of phosphate type and concentration, salt level and method of preparation on the binding in restructured beef rolls
-
TROUT, G.R. SCHMIDT, G.R. 1984. Effect of phosphate type and concentration, salt level and method of preparation on the binding in restructured beef rolls. J. Food Sci. 49, 687.
-
(1984)
J. Food Sci.
, vol.49
, pp. 687
-
-
Trout, G.R.1
Schmidt, G.R.2
-
46
-
-
0346048196
-
Extension of shelf life of ground chevon during refrigerated storage by using ascorbic acid
-
VERMA, S.P. SAHOO, J. 2000. Extension of shelf life of ground chevon during refrigerated storage by using ascorbic acid. J. Food Sci. Tech. Mys. 37 (6 565 570.
-
(2000)
J. Food Sci. Tech. Mys.
, vol.37
, Issue.6
, pp. 565-570
-
-
Verma, S.P.1
Sahoo, J.2
-
47
-
-
0035328823
-
Synergistic effect of L-ascorbic acid and (α-tocopherol acetate on quality of ground chevon during refrigerated storage
-
VERMA, S.P. SAHOO, J. 2001. Synergistic effect of L-ascorbic acid and (α-tocopherol acetate on quality of ground chevon during refrigerated storage. J. Food Sci. Tech. Mys. 38 (3 220 226.
-
(2001)
J. Food Sci. Tech. Mys.
, vol.38
, Issue.3
, pp. 220-226
-
-
Verma, S.P.1
Sahoo, J.2
-
48
-
-
84987262216
-
Effect of postmortem muscle changes on poultry meat loaf properties
-
WARDLAW, F.B., MACCASKILL, L.H. ACTON, J.C. 1973. Effect of postmortem muscle changes on poultry meat loaf properties. J. Food Sci. 38, 421 424.
-
(1973)
J. Food Sci.
, vol.38
, pp. 421-424
-
-
Wardlaw, F.B.1
MacCaskill, L.H.2
Acton, J.C.3
-
49
-
-
84985202136
-
A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage
-
WITTE, V.C., KRAUZE, G.F. BAILEY, M.E. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582 585.
-
(1970)
J. Food Sci.
, vol.35
, pp. 582-585
-
-
Witte, V.C.1
Krauze, G.F.2
Bailey, M.E.3
-
50
-
-
25144433162
-
2 and NaCl on the water retention properties and shear resistance of chicken breast meat
-
2 and NaCl on the water retention properties and shear resistance of chicken breast meat. Poult. Sci. 66, 869 899.
-
(1986)
Poult. Sci.
, vol.66
, pp. 869-899
-
-
Young, L.L.1
Lyon, B.G.2
-
51
-
-
0001427594
-
Influence of sodium tripolyphosphate and sodium chloride on moisture retention and textural characteristics of chicken breast meat patties
-
YOUNG, L.L., LYON, C.E., SEORCY, G.K. WILGAON, R.L. 1987. Influence of sodium tripolyphosphate and sodium chloride on moisture retention and textural characteristics of chicken breast meat patties. J. Food Sci. 52, 571 574.
-
(1987)
J. Food Sci.
, vol.52
, pp. 571-574
-
-
Young, L.L.1
Lyon, C.E.2
Seorcy, G.K.3
Wilgaon, R.L.4
-
52
-
-
0012549338
-
Development of preservative for fresh pork
-
ZHANG, Y.M., JIA, J.G., ZHOU, Z.Q., YAN, R.Q. WANG, H. 1996. Development of preservative for fresh pork. Meat Hygiene 8, 1 4.
-
(1996)
Meat Hygiene
, vol.8
, pp. 1-4
-
-
Zhang, Y.M.1
Jia, J.G.2
Zhou, Z.Q.3
Yan, R.Q.4
Wang, H.5
|