A carregar...
Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat
The objective of this study was to evaluate different methods used for estimating cook loss in broiler breast fillets (pectoralis major). Two experiments were conducted. In the first experiment, intact fillets were weighed, cooked to 75°C, and then subjected to 1 of 3 postcook handling treatments: c...
Na minha lista:
| Publicado no: | Poult Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7647922/ https://ncbi.nlm.nih.gov/pubmed/33142547 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.08.038 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|