EFFECT OF WATER, EGG-WHITE, SODIUM-CHLORIDE, AND POLYPHOSPHATE ON SEVERAL QUALITY ATTRIBUTES OF UNFROZEN AND FROZEN, COOKED, DARK TURKEY MUSCLE

被引：5

作者：

KING, AJ

PATEL, SB

EARL, LA

机构：

来源：

POULTRY SCIENCE | 1986年 / 65卷 / 06期

关键词：

D O I：

10.3382/ps.0651103

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

收藏

页码：1103 / 1111

页数：9

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