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Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance
The wooden breast (WB) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of WB chicken fillets and their consumer acceptance. WB fillets were evaluat...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8104458/ https://ncbi.nlm.nih.gov/pubmed/33994581 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-021-05123-3 |
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