EFFECT OF TEMPERATURE DURING POST-MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS

✍ Scribed by A. W. KHAN

• Book ID: 108799376
• Publisher: Institute of Food Technologists
• Year: 1971
• Tongue: English
• Weight: 284 KB
• Volume: 36
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1971.tb02050.x