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Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters
The objective of this study was to evaluate the effects of wooden breast myopathy on water-holding, rheological, and gelling properties of chicken broiler breast batter. As to water-holding capacity, wooden breast myopathy significantly increased cooking loss and thawing loss of meat batter compared...
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| Veröffentlicht in: | Poult Sci |
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| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7597808/ https://ncbi.nlm.nih.gov/pubmed/32616270 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.03.032 |
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