Mora, B <br/><br/>
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.  [electronic resource] 

 -  Meat science  Jul 2011 
 - 489-97 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2011.01.033  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chemical Phenomena<br/>Color<br/>Cooking--methods<br/>Hot Temperature--adverse effects<br/>Humans<br/>Magnetic Resonance Spectroscopy<br/>Maillard Reaction<br/>Meat--analysis<br/>Pectoralis Muscles--chemistry<br/>Quality Control<br/>Sensation<br/>Steam--adverse effects<br/>Surface Properties<br/>Turkeys<br/>Water--analysis