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Volumn 3, Issue 9, 2004, Pages 586-587

Changes in light reflectance and extent of thawing loss after extended freezing with breast fillets from late marketed broiler males using population representatives having L*above and below the median

Author keywords

Broiler breast; Frozen storage; Light reflectance; Pectoralis major; Thawing loss

Indexed keywords


EID: 77957982540     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2004.586.587     Document Type: Article
Times cited : (3)

References (10)
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  • 2
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  • 3
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  • 4
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  • 7
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    • O'Neill, L.M., K. Galvin, P.A. Morrissey and D.J. Buckley, 1998. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. Br. Poult. Sci., 39: 365-371.
    • (1998) Br. Poult. Sci. , vol.39 , pp. 365-371
    • O'Neill, L.M.1    Galvin, K.2    Morrissey, P.A.3    Buckley, D.J.4
  • 8
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  • 9
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    • The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant
    • Woelfel, R.L., C.M. Owens, E.M. Hirschler, R. Martinez-Dawson and A.R. Sams, 2002. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poult. Sci., 81: 579-584.
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  • 10
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    • Zocchi, C.1    Sams, A.R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.