Sen, A R <br/><br/>
Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat.  [electronic resource] 

 -  British poultry science  Aug 2005 
 - 451-6 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>0007-1668 
<br/><br/><label>Standard No.: </label>10.1080/00071660500191072  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Cold Temperature<br/>Cooking<br/>Diphosphates--pharmacology<br/>Female<br/>Food Preservation<br/>Hydrogen-Ion Concentration<br/>Male<br/>Meat--standards<br/>Sodium Bicarbonate--pharmacology<br/>Sodium Chloride--pharmacology