An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/5/1088/4490450/pev097.pdf
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3. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle;Arroyo;Meat Sci.,2015
4. Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness;Bekhit;Food Bioprocess Technol.,2014
5. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey;Brunton;Food Chem.,2000
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