Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing Treatments
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb13532.x/fullpdf
Reference29 articles.
1. B.M. Bowie, 1985 . Color properties, oxidative stability and nitrogen fractions of poultry dark tissue subjected to washing treatments . MS. thesis , Clemson Univ., Clemson, SC.
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