Effect of dietary ram horn hydrolysate (RHH) on the pH and color characteristics of carcasses, breast fillets and drumsticks of broilers

International Journal of Food Properties

Volumn 8, Issue 3, 2005, Pages 423-438

  Karaoglu, Mevlüt ^a   Esenbuga, Nurinisa ^a   Macit, Muhlis ^a   Irfan Aksu, Muhammet ^a   Kaya, Mükerrem ^a   Baaren Kurbanoglu, Esabi ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Broiler; Meat characteristics; Packaging; Ram horn hydrolysate; Storage

Indexed keywords

BIODIVERSITY; FOOD STORAGE; HYDROLYSIS; PACKAGING; PH EFFECTS; POTABLE WATER;

BROILER; MEAT CHARACTERISTICS; RAM HORN HYDROLYSATE;

MEATS;

BIODIVERSITY; DRINKING WATER; FOOD STORAGE; HYDROLYSIS; MEAT; PACKAGING; PH;

AVES; GALLUS GALLUS;

EID: 30344459439     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500267364     Document Type: Article

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