Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics-Reference-Cited by-同舟云学术

Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics

Published:2016-09 Issue:9 Volume:95 Page:2186-2197
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Damaziak K.,Stelmasiak A.,Michalczuk M.,Wyrwisz J.,Moczkowska M.,Marcinkowska-Lesiak M.M.,Niemiec J.,Wierzbicka A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/95/9/2186/7994782/pew138.pdf

Reference46 articles.

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3. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poult. Sci.,1998

4. Comparison of shelf life of vacuum-packed pork and beef;Blixt;Meat Sci,2002

5. The role of connective tissue in determining the textural quality of meat;Bailey,1989

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