Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light Meat
Open Access
- 1 October 1984
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 63 (10) , 1930-1934
- https://doi.org/10.3382/ps.0631930
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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