ShareEFFECT OF WATER, EGG WHITE, SODIUM CHLORIDE, AND POLYPHOSPHATE ON SEVERAL QUALITY ATTRIBUTES OF UNFROZEN AND FROZEN, COOKED, DARK TURKEY MUSCLE.
Author(s) : KING A. J., PATEL S. B., EARL L. A.
Type of article: Article
Summary
THE AUTHORS REPORT TESTS ON THE WATER, PROTEIN AND LIPID CONTENTS, THE ORGANOLEPTIC AND CHEMICAL PROPERTIES AND THE PH OF SIX FORMULATIONS OF GROUND TURKEY, TO WHICH WATER, EGG WHITE, SODIUM CHLORIDE AND A POLYPHOSPHATE WERE ADDED, AND WHICH WERE FROZEN OR UNFROZEN AND COOKED.
Details
- Original title: EFFECT OF WATER, EGG WHITE, SODIUM CHLORIDE, AND POLYPHOSPHATE ON SEVERAL QUALITY ATTRIBUTES OF UNFROZEN AND FROZEN, COOKED, DARK TURKEY MUSCLE.
- Record ID : 1987-0570
- Languages: English
- Source: Br. Poult. Sci. - vol. 65 - n. 6
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Mince; Lipid; Meat; Organoleptic property; Protein; Polyphosphate; Cooking; Freezing; Turkey (poultry); Sodium chloride
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