Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/21/3/502/2151152/japoulres21-0502.pdf
Reference27 articles.
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3. Sensory Evaluation Techniques;Meilgaard,1999
4. Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia;Fujii;Science,1991
5. Pale, soft, exudative turkey—The role of ryanodine receptor variation in meat quality;Strasburg;Poult. Sci.,2009
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