Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle.
Lesiak, M T
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle. [electronic resource] - Meat science May 1996 - 51-60 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(95)00062-3 doi
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle. [electronic resource] - Meat science May 1996 - 51-60 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(95)00062-3 doi