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
Links
See the source
Indexing
- Themes: Poultry
- Keywords: Poultry; Muscle; Electron microscopy; Meat; Chicken; Cold storage
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