Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meat

Journal of Animal and Veterinary Advances

Volumn 10, Issue 1, 2011, Pages 60-67

  Ergezer, Haluk ^a   Gokce, Ramazan ^b  

^a EGE UNIVERSITY   (Turkey)

^b PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Lactic acid; Marination; Phosphate; Salt; Tenderness; Tumbling; Turkey meat

Indexed keywords

EID: 79251488146     PISSN: 16805593     EISSN: 1993601X     Source Type: Journal    
DOI: 10.3923/javaa.2011.60.67     Document Type: Article

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