Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality-Reference-Cited by-同舟云学术

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

Published:2017-03 Issue:1 Volume:19 Page:61-68
ISSN:1806-9061
Container-title:Revista Brasileira de Ciência Avícola
language:
Short-container-title:Rev. Bras. Cienc. Avic.

Author:

U-chupaj J¹,Malila Y²,Petracci M³,Benjakul S¹,Visessanguan W²

Affiliation:

1. Prince of Songkla University, Thailand

2. National Center for Genetic Engineering and Biotechnology, Thailand

3. University of Bologna, Italy

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v19n1/1516-635X-rbca-19-01-00061.pdf

Reference24 articles.

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2. Texture profile analysis;Bourne MC;Food Technology,1978

3. Relationship between muscle exudate protein composition and broiler breast meat quality;Bowker BC;Poultry Science,2013

4. Laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultry meat;Official Journal of the European Union,2008

5. Quality and safety of broiler meat in various chilling systems;Demirok E;Poultry Science,2013

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