Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride

Journal of Poultry Science

Volumn 50, Issue 4, 2013, Pages 396-401

  Petracci, Massimiliano ^a   Rimini, Simone ^a   Mulder, Roel W A W ^b   Cavani, Claudio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Spelderholt Poultry Consulting and Research   (Netherlands)

Author keywords

Breast meat; Broiler; Freezing; Quality traits; Sodium chloride

Indexed keywords

EID: 84883556419     PISSN: 13467395     EISSN: 13490486     Source Type: Journal    
DOI: 10.2141/jpsa.0120173     Document Type: Article

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