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Results:
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Results: 2
PROCESSING TEMPERATURE AND MOISTURE-CONTENT EFFECTS ON THE TEXTURE AND MICROSCOPIC APPEARANCE OF COOKED FOWL MEAT GELS
Authors:
VOLLER LM DAWSON PL HAN IY
Citation:
Lm. Voller et al., PROCESSING TEMPERATURE AND MOISTURE-CONTENT EFFECTS ON THE TEXTURE AND MICROSCOPIC APPEARANCE OF COOKED FOWL MEAT GELS, Poultry science, 75(12), 1996, pp. 1603-1610
FILM OXYGEN TRANSMISSION RATE EFFECTS ON GROUND CHICKEN MEAT QUALITY
Authors:
DAWSON PL HAN IY VOLLER LM CLARDY CB MARTINEZ RM ACTON JC
Citation:
Pl. Dawson et al., FILM OXYGEN TRANSMISSION RATE EFFECTS ON GROUND CHICKEN MEAT QUALITY, Poultry science, 74(8), 1995, pp. 1381-1387
Risultati:
1-2
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