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Results: 2
EFFECTS OF POSTMORTEM TIME BEFORE CHILLING AND CHILLING TEMPERATURES ON WATER-HOLDING CAPACITY AND TEXTURE OF TURKEY BREAST MUSCLE
Authors: LESIAK MT OLSON DG LESIAK CA AHN DU
Citation: Mt. Lesiak et al., EFFECTS OF POSTMORTEM TIME BEFORE CHILLING AND CHILLING TEMPERATURES ON WATER-HOLDING CAPACITY AND TEXTURE OF TURKEY BREAST MUSCLE, Poultry science, 76(3), 1997, pp. 552-556
EFFECTS OF POSTMORTEM TEMPERATURE AND TIME ON THE WATER-HOLDING CAPACITY OF HOT-BONED TURKEY BREAST AND THIGH MUSCLE
Authors: LESIAK MT OLSON DG LESIAK CA AHN DU
Citation: Mt. Lesiak et al., EFFECTS OF POSTMORTEM TEMPERATURE AND TIME ON THE WATER-HOLDING CAPACITY OF HOT-BONED TURKEY BREAST AND THIGH MUSCLE, Meat science, 43(1), 1996, pp. 51-60
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