Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles-Reference-Cited by-同舟云学术

Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles

Published:2005-02 Issue:2 Volume:84 Page:328-336
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Wattanachant S.,Benjakul S.,Ledward D.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/84/2/328/4421474/poultrysci84-0328.pdf

Reference29 articles.

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2. Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique;Ding;J. Sci. Food Agric.,1999

3. Tenderness of meat, poultry, and fish. Pages 289–315 in Quality Attributes and Their Measurement in Meat, Poultry, and Fish Products;Dransfield,1994

4. Muscle samples for scanning electron microscopy: Preparative techniques and general morphology;Jones;J. Food Sci.,1976

5. Structural changes in heated bovine muscle: A scanning electron microscope study;Jones;J. Food Sci.,1977

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