Modification of glycolyzing enzymes lowers meat quality of turkey

Poultry Science

Volumn 84, Issue 1, 2005, Pages 119-127

  Molette, C ^a   Remignon H ^a   Babile R ^a  

^a CEMAGREF   (France)

Author keywords

Glycolysis; SDS PAGE; Tenderness; Turkey meat quality; Water holding capacity

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 12344253173     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/84.1.119     Document Type: Article

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