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Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

LYON, B. G.; LYON, C. E.
  • 期刊名称Poultry Science
  • 作者LYON, B. G.; LYON, C. E.
  • 卷第69卷
  • 期第2期
  • 印刷ISSN0032-5791
  • 电子ISSN1525-3171
  • 文件大小908.05KB
  • 发表时间1990-02-01
  • DOI10.3382/ps.0690329
  • 页码329-340
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