Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles
Open Access
- 1 June 1983
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 62 (6) , 957-959
- https://doi.org/10.3382/ps.0620957
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Fiber Optic Spectrophotometry and the Wetness of MeatJournal of Food Science, 1982
- EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHSJournal of Food Science, 1975
- Analysis of Certain Meat Characteristics of Eight-Week Old Broiler Chickens Representing Two Commercial Lines and Four Mating Types Derived from ThemPoultry Science, 1973
- The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey MeatPoultry Science, 1971