Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values
- 期刊名称Poultry Science
- 作者Zhuang, H.; Savage, E. M.
- 卷第89卷
- 期第5期
- 印刷ISSN0032-5791
- 电子ISSN1525-3171
- 文件大小605.19KB
- 发表时间2010-05-01
- DOI10.3382/ps.2009-00422
- 页码1049-1055
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