Poultry meat quality
Author:
Affiliation:
1. Department of Poultry Science, University of Georgia, Athens, GA 30602 USA,
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1079/WPS20020013
Reference90 articles.
1. The relationship of broiler breast meat color and pH to shelf-life and odor development
2. The relationship of broiler breast meat color and pH to shelf-life and odor development
3. Rigor mortis development in turkey breast muscle and the effect of electrical stunning
4. Respiration of Mitochondria Isolated from Dark-Cutting Beef: Postmortem Changes
5. Poultry Meat Color: Kinds of Heme Pigments and Concentrations of the Ligands
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