Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH

Poultry Science

Volumn 90, Issue 5, 2011, Pages 1112-1123

  Chan, J T Y ^a   Omana, D A ^a   Betti, M ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

And dry; And exudative; Dark; Firm; Functional and rheological property; Pale; Soft; Turkey; Ultimate pH

Indexed keywords

EID: 79955511729     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2010-01185     Document Type: Article

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