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

Meat Science

Volumn 43, Issue 1, 1996, Pages 51-60

  Lesiak, M T ^a   Olson, D G ^b   Lesiak, C A ^a   Ahn, D U ^b  

^a Campbell Soup Company   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0030528302     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(95)00062-3     Document Type: Article

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