Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters-Reference-Cited by-同舟云学术

Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters

Published:2017-11-01 Issue:3 Volume:53 Page:654-664
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chen Hongqiang¹,Wang HuHu¹,Qi Jun¹,Wang Mengyao¹,Xu Xinglian¹^ORCID,Zhou Guanghong¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu 210095 China

Funder

China Agriculture Research System

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13640/fullpdf

Reference61 articles.

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3. Occurrence of pale soft exudative meat in mature turkey hens;Barbut;British Poultry Science,1997