Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat

British Poultry Science

Volumn 46, Issue 6, 2005, Pages 687-693

  Zhang, L ^a   Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; CHICKEN; COOKING; FLOW KINETICS; FREEZING; MEAT; PH; PROTEIN DENATURATION; STANDARD;

ANIMALS; CHICKENS; COOKERY; FREEZING; HYDROGEN-ION CONCENTRATION; MEAT; PROTEIN DENATURATION; RHEOLOGY;

COLUMBA;

EID: 31544472567     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660500391516     Document Type: Article

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