Subject
Animal Science and Zoology,General Medicine
Reference32 articles.
1. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poult. Sci.,1998
2. Turkey carcass chilling and protein denaturation in the development of pale, soft, and exudative meat;Alvarado;Poult. Sci.,2004
3. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poult. Sci.,2005
4. A review of the relationships of pH with physical aspects of pork quality;Bendall;Meat Sci.,1988
5. Some properties of the fibrillar proteins of normal and watery pork muscle;Bendall;J. Food Sci.,1962
Cited by
90 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献