Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. [electronic resource]
Producer: 19970529Description: 552-6 p. digitalISSN:- 0032-5791
- Animals
- Cold Temperature
- Cooking
- Food Handling -- methods
- Food Preservation -- methods
- Food Technology -- methods
- Hydrogen-Ion Concentration
- Meat -- standards
- Muscle, Skeletal -- chemistry
- Polyphosphates -- pharmacology
- Postmortem Changes
- Sarcomeres -- ultrastructure
- Sodium Chloride -- pharmacology
- Temperature
- Time Factors
- Turkeys
- Water -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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