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Effect of post-mortem handling conditions on the quality of spent hen meat curry
Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1–2 h...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer-Verlag
2011
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550866/ https://ncbi.nlm.nih.gov/pubmed/23572849 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0409-x |
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