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Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle

✍ Scribed by M.T. Lesiak; D.G. Olson; C.A. Lesiak; D.U. Ahn

Book ID: 116130002
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 737 KB
Volume: 43
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(95)00062-3

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