THE EFFECT OF SHORT-TERM TUMBLING AND SALTING ON THE QUALITY OF TURKEY BREAST MUSCLE

被引：25

作者：

BABJI, AS ^{[1
]}

FRONING, GW ^{[1
]}

NGOKA, DA ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.3382/ps.0610300

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：300 / 303

页数：4

共 13 条

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OCKERMAN, HW
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[7] REJT J, 1977, MEAT SCI, V2, P145
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[10] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM
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