Chan, J T Y <br/><br/>
Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH.  [electronic resource] 

 -  Poultry science  May 2011 
 - 1112-23 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>10.3382/ps.2010-01185  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>Food Preservation--methods<br/>Freezing<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Meat--analysis<br/>Proteins--chemistry<br/>Rheology<br/>Turkeys