Physical Characteristics and Sensory Evaluation of Cooked Pectoralis superficialis from Broiler Carcasses Chilled in Water or Brine Solutions Under Commercial Time and Temperature Conditions
Open Access
- 1 April 1985
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 64 (4) , 664-668
- https://doi.org/10.3382/ps.0640664
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- ONE‐TAILED AND TWO‐TAILED TESTS IN ORGANOLEPTIC COMPARISONSJournal of Food Science, 1956