TY  - GEN
AU  - Chan,J T Y
AU  - Omana,D A
AU  - Betti,M
TI  - Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH
SN  - 0032-5791
PY  - 2011///0614
KW  - Animals
KW  - Cooking
KW  - Food Preservation
KW  - methods
KW  - Freezing
KW  - Hot Temperature
KW  - Hydrogen-Ion Concentration
KW  - Meat
KW  - analysis
KW  - Proteins
KW  - chemistry
KW  - Rheology
KW  - Turkeys
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.3382/ps.2010-01185
ER  -