Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling

• 期刊名称Poultry Science
• 作者Zhuang, H.; Savage, E. M.; Smith, D. P.; Berrang, M. E.
• 卷第88卷
• 期第6期
• 印刷ISSN0032-5791
• 电子ISSN1525-3171
• 文件大小755.80KB
• 发表时间2009-06-01
• DOI10.3382/ps.2008-00325
• 页码1282-1291