ShareEffects of postmortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
Author(s) : LESIAK M. T., OLSON D. G., LESIAK C. A., AHN D. U.
Type of article: Article
Details
- Original title: Effects of postmortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
- Record ID : 1998-1758
- Languages: English
- Source: Br. Poult. Sci. - vol. 76 - n. 3
- Publication date: 1997/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Poultry
- Keywords: Poultry; Muscle; Meat; Texture; Water content; Temperature; Chilling; Turkey (poultry)
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Effects of postmortem temperature and time on t...
- Author(s) : LESIAK M. T., OLSON D. G., LESIAK C. A., AHN D. U.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 43 - n. 1
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Water transport in meat during reheating.
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- Date : 1996/07
- Languages : English
- Source: J. Food Eng. - vol. 29 - n. 1
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- Author(s) : KIJOWSKI J., STANGIERSKI J., PIKUL J.
- Date : 1993
- Languages : English
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OBSERVATIONS ON THE GLUTAMIC-OXALOACETIC TRANSA...
- Author(s) : JONES J. M., ROONEY C. C.
- Date : 1982/02
- Languages : English
- Source: J. Food Technol. - vol. 17 - n. 1
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- Author(s) : VERDON J., COLIN P.
- Date : 1995/03/28
- Languages : French
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