Effect of cooking on the quality of ostrich muscles

Journal of Food Science and Technology

Volumn 34, Issue 6, 1997, Pages 501-502

  Sales, J ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Cooking; Ostrich meat; Ostrich muscle; Proximate analysis; Tenderness

Indexed keywords

EID: 0942280078     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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