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Changes in the ultrastructure of poultry breast during chilling.

[In Japanese. / En japonais.]

Author(s) : KITAMURA T.

Type of article: Article

Summary

Study, by electron microscopy, of changes in the size of sarcomers and of the striation of muscle fibres after storage of chicken breast for 1, 3, 5 or 7 days at 5 deg C.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-3388
  • Languages: Japanese
  • Source: Nippon Eiyo Shokuryo Gakkaishi - vol. 45 - n. 3
  • Publication date: 1992

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