Citation: M. Petracci et al., The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens, POULTRY SCI, 80(5), 2001, pp. 670-675
Authors:
Brown, RJS
Capozzi, F
Cavani, C
Cremonini, MA
Petracci, M
Placucci, G
Citation: Rjs. Brown et al., Relationships between H-1 NMR relaxation data and some technological parameters of meat: A chemometric approach, J MAGN RES, 147(1), 2000, pp. 89-94