Fletcher, D L <br/><br/>
Broiler breast meat color variation, pH, and texture.  [electronic resource] 

 -  Poultry science  Sep 1999 
 - 1323-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/78.9.1323  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Color<br/>Food Handling<br/>Hydrogen-Ion Concentration<br/>Meat--standards<br/>Muscle, Skeletal--physiology