Lesiak, M T <br/><br/>
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle.  [electronic resource] 

 -  Meat science  May 1996 
 - 51-60 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/0309-1740(95)00062-3  doi