| 000 | 01454 a2200433 4500 | ||
|---|---|---|---|
| 005 | 20250513113306.0 | ||
| 264 | 0 | _c19970529 | |
| 008 | 199705s 0 0 eng d | ||
| 022 | _a0032-5791 | ||
| 024 | 7 |
_a10.1093/ps/76.3.552 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLesiak, M T | |
| 245 | 0 | 0 |
_aEffects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. _h[electronic resource] |
| 260 |
_bPoultry science _cMar 1997 |
||
| 300 |
_a552-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCold Temperature |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 |
_aFood Technology _xmethods |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aMeat _xstandards |
| 650 | 0 | 4 |
_aMuscle, Skeletal _xchemistry |
| 650 | 0 | 4 |
_aPolyphosphates _xpharmacology |
| 650 | 0 | 4 | _aPostmortem Changes |
| 650 | 0 | 4 |
_aSarcomeres _xultrastructure |
| 650 | 0 | 4 |
_aSodium Chloride _xpharmacology |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 | _aTurkeys |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aOlson, D G | |
| 700 | 1 | _aLesiak, C A | |
| 700 | 1 | _aAhn, D U | |
| 773 | 0 |
_tPoultry science _gvol. 76 _gno. 3 _gp. 552-6 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1093/ps/76.3.552 _zAvailable from publisher's website |
| 999 |
_c9055622 _d9055622 |
||