ShareEFFECT OF STORAGE TIME AND TEMPERATURE ON THE QUALITY OF FILLETED TURKEY MEAT.
[In German. / En allemand.]
Author(s) : SEEMANN G.
Type of article: Article
Summary
COMPARATIVE STUDY OF THE TENDERNESS AND THE HISTOLOGICAL STRUCTURE OF TURKEY MEAT STORED 0, 4 OR 24 HRS AT -3 DEG C.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-1011
- Languages: German
- Source: Arch. Geflügelkd. - vol. 50 - n. 4
- Publication date: 1986
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Tenderness; Poultry; Histology; Meat; Chilling; Organoleptic property; Superchilling; Turkey (poultry)
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TOUGHNESS IN TURKEY MEAT STILL A PROBLEM.
- Author(s) : JONES J. M.
- Date : 1986
- Languages : English
- Source: Meat & Poultry - vol. 2 - n. 5
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EFFECTS OF PRERIGOR CHILLING AND FREEZING AND S...
- Author(s) : JEREMIAH L., MARTIN A.
- Date : 1982
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 62 - n. 2
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A COMPARISON OF FRESH AND FROZEN POULTRY.
- Author(s) : BAKER R., DARFLER J.
- Date : 1981
- Languages : English
- Source: J. am. diet. Assoc. - vol. 78 - n. 4
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EFFECTS OF STORAGE ON MEAT QUALITY IN UNEVISCER...
- Author(s) : GRIFFITHS N. M.
- Date : 1984
- Languages : English
- Source: Br. Poult. Sci. - vol. 25 - n. 2
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KEEPING QUALITY OF CHILLED BROILERS AS A FUNCTI...
- Author(s) : RISTIC M., HECHELMANN H.
- Date : 1990
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 109
View record