Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/4/758/7389154/pev029.pdf
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3. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters;Bloukas;Meat Sci.,1992
4. Texture profile analysis;Bourne;Food Technol.,1978
5. Effects of carcass processing method and curing condition on quality characteristics of ground chicken breasts;Choi;Korean J. Food Sci. Ani. Resour.,2009
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