Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina-Reference-Cited by-同舟云学术

Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina

Published:2022-10-13 Issue:1 Volume:60 Page:233-242
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

López Tamara Anahí,García Patricio Antonio,Tica Lautaro,Pieniazek Facundo,Schebor Carolina,Sosa Natalia^ORCID

Funder

Universidad Nacional de Entre Ríos

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05608-9.pdf

Reference31 articles.

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2. AOAC, HW (2000) International A: official methods of analysis of the AOAC international. The Association: Arlington County, VA, USA

3. Archaina D, Sosa N, Rivero R, Schebor C (2019) Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization. LWT -Food Sci Technol 100:444–449. https://doi.org/10.1016/j.lwt.2018.10.049

4. Association of Official Analytical Chemists (1990) Meat and meat products. Pages 931–948 in Official Methods of Analysis. 15th ed. Vol. 2. Assoc. Off. Anal. Chem., Washington, DC

5. Association of Official Analytical Chemists. (2002) Official methods of analysis. Association of Official Analytical Chemists. E.U.A. 17th Ed. 1st revision. Gaithersburg, MD. 19

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