Age related changes in poultry breast meat collagen pyridinoline and texture

Journal of Food Biochemistry

Volumn 26, Issue 6, 2002, Pages 533-541

  Coró, Fábio A G ^a,b   Youssef, Elza Y ^a,c   Shimokomaki, Massami ^a,c  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b University North of Parana   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CROSSLINKING; MEATS; SOLUBILITY; SOLUTIONS; TEXTURES;

COLLAGEN CROSSLINK;

PROTEINS;

EID: 0037004220     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2002.tb00771.x     Document Type: Article

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