NDLI: The effects of particle size, connective tissue and cooking regime upon properties of washed mechanically recovered broiler meat

Content Provider	Scilit
Author	Kijowski, Jacek Richardson, R. Ian
Copyright Year	1996
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1996.23-309.x
Ending Page	44
Page Count	8
Starting Page	37
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1996.23-309.x
Journal	International Journal of Food Science & Technology
Issue Number	1
Volume Number	31
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1996-02-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Broiler Surimi Electron Microscopy Expressible Moisture Gel Strength
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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The effects of particle size, connective tissue and cooking regime upon properties of washed mechanically recovered broiler meat