Effect of Post-Mortem Electrical Stimulation on Color, Texture, pH, and Cooking Losses of Hot and Cold Deboned Chicken Broiler Breast Meat
Open Access
- 1 November 1988
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 67 (11) , 1536-1544
- https://doi.org/10.3382/ps.0671536
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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