Effect of strain, sex and process parameters on water to protein ratio of chicken cuts-Reference-Cited by-同舟云学术

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Effect of strain, sex and process parameters on water to protein ratio of chicken cuts

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BRUZAMARELLO Franciele Oliveira¹,BALLEN Sandra Cristina¹,STEFFENS Clarice¹,VALDUGA Eunice¹,STEFFENS Juliana¹,JUNGES Alexander¹,ZENI Jamile¹^ORCID,BACKES Geciane Toniazzo¹,CANSIAN Rogério Luis¹

Affiliation:

1. Universidade Regional Integrada do Alto Uruguai e das Missões, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v42/0101-2061-cta-42-e86921.pdf

Reference35 articles.

1. Diagnóstico bioclimático para o Estado de Goiás;Abreu V. M. N.,2002

2. Effect of strains and sexing on performance and carcass yield of broilers;Api I.;Ciência Animal Brasileira,2017

3. Physicochemical evaluation of chicken breast fillets added with salt, sodium tripolyphosphate and soy protein isolate;Assis M. T. Q. M.,2009

4. Official methods of analysis.,2005

5. Technical regulation of the technological and hygienic-sanitary inspection of poultry meat (Ordinance No. 210, of November 10, 1998);Diário Oficial [da] República Federativa do Brasil,1998

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