Tenderness and sensory evaluation of Pectoralis superficialis from broilers chilled in potassium chloride, sodium chloride, or Neobakasal salt substitute

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Bibliographic Details
Published inPoultry science Vol. 65; no. 4; pp. 738 - 741
Main Authors Sams, A.R, Dukes, M.G, Janky, D.M
Format Journal Article
LanguageEnglish
Published 01.04.1986
Subjects
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
AROMA
CARNE DE AVES
CHICKENS
FLAVEUR
FLAVOUR
ORGANOLEPTIC ANALYSIS
POLLO
POULET
POULTRY MEAT
SALES
SALTS
SEL
VIANDE DE VOLAILLE
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More Information
Bibliography:Q04
8641202
ISSN:0032-5791
1525-3171
DOI:10.3382/ps.0650738