Supported by the College of Agriculture & Home Economics Agricultural Research Center, Washington State Univ., Pullman, WA 99164-6240 and by the American Egg Board. Scientific Paper No. 6862. Project No. 0297.
Characteristics of Low-Salt Frankfurters Produced with Enzyme-Modified Mechanically Deboned Fowl
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 308–312, March 1985
How to Cite
SMITH, D. M. and BREKKE, C. J. (1985), Characteristics of Low-Salt Frankfurters Produced with Enzyme-Modified Mechanically Deboned Fowl. Journal of Food Science, 50: 308–312. doi: 10.1111/j.1365-2621.1985.tb13388.x
Presented at the 44th Annual Meeting of the Institute of Food Technologists, Anaheim, CA, June 10 - 13,1984.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 6/8/84, revised 11/19/84, accepted 11/30/84
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