| 000 | 01394 a2200421 4500 | ||
|---|---|---|---|
| 005 | 20250516024903.0 | ||
| 264 | 0 | _c20110801 | |
| 008 | 201108s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2011.01.033 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMora, B | |
| 245 | 0 | 0 |
_aEffect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties. _h[electronic resource] |
| 260 |
_bMeat science _cJul 2011 |
||
| 300 |
_a489-97 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aHot Temperature _xadverse effects |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aMagnetic Resonance Spectroscopy |
| 650 | 0 | 4 | _aMaillard Reaction |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aPectoralis Muscles _xchemistry |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 |
_aSteam _xadverse effects |
| 650 | 0 | 4 | _aSurface Properties |
| 650 | 0 | 4 | _aTurkeys |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aCurti, E | |
| 700 | 1 | _aVittadini, E | |
| 700 | 1 | _aBarbanti, D | |
| 773 | 0 |
_tMeat science _gvol. 88 _gno. 3 _gp. 489-97 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2011.01.033 _zAvailable from publisher's website |
| 999 |
_c20631541 _d20631541 |
||