Sensory properties of packaged fresh and processed poultry meat

Advances in Meat, Poultry and Seafood Packaging

Volumn , Issue , 2012, Pages 112-153

  Min, B ^a   Ahn, D U ^b,c  

^a UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c Seoul National University   (South Korea)

Author keywords

Consumer preference; Oxidation reduction potential; Sensory and quality issues

Indexed keywords

EID: 84902569150     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095718.1.112     Document Type: Chapter

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