Effects of Hot or Cold Deboning on Functional Properties of Broiler Dark Meat and Quality of Sausage
Open Access
- 1 June 1983
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 62 (6) , 965-970
- https://doi.org/10.3382/ps.0620965
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Evaluation of Turkey Boning TechniquesPoultry Science, 1967
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963