Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/2/302/11198741/peu063.pdf
Reference27 articles.
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3. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
4. Water distribution and microstructure in enhanced pork;Bertram;J. Agric. Food Chem.,2008
5. Inhibition of selected microorganisms in marinated chicken by pimento leaf oil and clove oleoresin;Carlos;J. Appl. Poult. Res.,1999
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