Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|7|S1563-S1567

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.7, 2015-07, pp. : S1563-S1567

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Peptide Aggregation during Plastein Reaction Enhanced Bile Acid‐Binding Capacity of Enzymatic Chicken Meat Hydrolysates

By  

JOURNAL OF FOOD BIOCHEMISTRY (ELECTRONIC), Vol. 39, Iss. 3, 2015-06 ,pp. : 344-348

John Wiley & Sons Inc

Access to resources Recommend Favorite

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 7, 2015-07 ,pp. : S1568-S1573

John Wiley & Sons Inc

Access to resources Recommend Favorite

Prevalence and Characterization of Salmonella Isolated from Chicken Meat in Turkey

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 5, 2015-05 ,pp. : M1044-M1050

John Wiley & Sons Inc

Access to resources Recommend Favorite

Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 4, 2015-03 ,pp. : 771-775

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Modified Atmosphere Blending on the Oxidative Stability and Color of Frozen Mechanically Separated Poultry Meat

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 568-570

John Wiley & Sons Inc

Access to resources Recommend Favorite