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Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics
Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees...
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| Vydáno v: | Poult Sci |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7858008/ https://ncbi.nlm.nih.gov/pubmed/33518081 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.09.093 |
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