![](/img/cover-not-exists.png)
Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss
Çelen, Mehmet Fatih, Söğüt, Bünyamin, Zorba, Ömer, Demirulus, Hüsrev, Tekeli, AhmetVolume:
45
Language:
english
Journal:
Revista Brasileira de Zootecnia
DOI:
10.1590/S1806-92902016000800003
Date:
August, 2016
File:
PDF, 240 KB
english, 2016