Young, L L <br/><br/>
Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat.  [electronic resource] 

 -  Poultry science  Jan 1997 
 - 197-201 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/76.1.197  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adenosine Triphosphate--metabolism<br/>Animals<br/>Calcium--pharmacology<br/>Chickens<br/>Dose-Response Relationship, Drug<br/>Food Technology--methods<br/>Inosine Monophosphate--metabolism<br/>Meat--standards<br/>Muscle, Skeletal--metabolism<br/>Postmortem Changes