Influence of genetic strain, pH, and salts on cooking...

International Journal of Food Science & Technology 1993 Vol. 28; Iss. 5

Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat

YOULING L. XIONG, ANTHONY J. PESCATORE, AUSTIN H. CANTOR, SUZANNE P. BLANCHARD, MARK L. STRAW
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Volume:
28
Year:
1993
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1993.tb01291.x
File:
PDF, 371 KB
english, 1993
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