The incidence of pale, soft, and exudative (PSE) turkey...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 12 Vol. 59; Iss. 2

The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

Carvalho, Rafael H., Soares, Adriana L., Honorato, Danielle C.B., Guarnieri, Paulo D., Pedrão, Mayka R., Paião, Fernanda G., Oba, Alexandre, Ida, Elza I., Shimokomaki, Massami
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Volume:
59
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.07.019
Date:
December, 2014
File:
PDF, 1.01 MB
english, 2014
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