Quality attributes in breast muscle from broilers of an Arkansas randombred line varying in growth rate
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/93/1/187/4398720/187.pdf
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2. Sodium reduction in poultry products: A review;Barbut;CRC Crit. Rev. Poult. Biol.,1989
3. Food Chemistry;Berlitz,2004
4. Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickens;Berri;Anim. Res.,2005
5. The proteome of chicken skeletal muscle: Changes in soluble protein expression during growth in a layer strain;Doherty;Proteomics,2004
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