COMPOSITION AND SENSORY CHARACTERISTICS OF HOT-BONED, TUMBLED, TURKEY BREAST MUSCLE
- 1 October 1988
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 11 (3) , 225-233
- https://doi.org/10.1111/j.1745-4557.1988.tb00883.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- The Effect of Short-Term Tumbling and Salting on the Quality of Turkey Breast MusclePoultry Science, 1982
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- Hot-Cutting of Broilers and Its Influence on Tenderness and YieldPoultry Science, 1974
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- Influence of Polyphosphates in Chilling Water on Quality of Poultry MeatPoultry Science, 1963
- Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up ChickenPoultry Science, 1963