Microstructure of white and dark turkey meat batters as affected by pH

British Poultry Science

Volumn 38, Issue 2, 1997, Pages 175-182

  Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

ANIMAL; ANIMAL DISEASE; ARTICLE; COOKING; ELECTRON MICROSCOPY; FOOD HANDLING; FOOD PRESERVATION; HISTOLOGY; MALE; MEAT; METHODOLOGY; PH; PHYSIOLOGY; SCANNING ELECTRON MICROSCOPY; SKELETAL MUSCLE; STANDARD; TURKEY (BIRD); ULTRASTRUCTURE;

ANIMALS; COOKERY; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MICROSCOPY, ELECTRON; MICROSCOPY, ELECTRON, SCANNING; MUSCLE, SKELETAL; TURKEYS;

EID: 0031135327     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669708417965     Document Type: Article

References (24)

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