Santé-Lhoutellier, V S <br/><br/>
Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat.  [electronic resource] 

 -  British poultry science  May 2008 
 - 308-14 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1466-1799 
<br/><br/><label>Standard No.: </label>10.1080/00071660802146006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aging<br/>Animals<br/>Chymotrypsin--analysis<br/>Cooking<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Hygiene<br/>Meat--analysis<br/>Muscle, Skeletal--chemistry<br/>Postmortem Changes<br/>Proteins--analysis<br/>Solubility<br/>Trypsin--analysis<br/>Turkeys