pH and Tenderness of Broiler Breast Meat Deboned Various Times After Chilling
Open Access
- 1 February 1985
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 64 (2) , 307-310
- https://doi.org/10.3382/ps.0640307
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken MeatPoultry Science, 1984
- Biochemical and technological characteristics of hot chicken meatInternational Journal of Food Science & Technology, 1982
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955