Breast meat quality and composition in unique chicken populations
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/82/12/1990/4304915/poultrysci82-1990.pdf
Reference31 articles.
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3. Official Methods of Analysis;AOAC,1990
4. Changes in Official Methods of Analysis;AOAC,1993
5. Tenderization of hot-boned broiler breast meat by clamping during chilling;Cason;Poult. Sci.,2002
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